Mini Spinach and Artichoke Empanadas | epicuricloud (Tina Verrelli)

Ingredients

• 8 ounces cream cheese (softened, I used Philadelphia brand)
• 1/4 cup sour cream
• 1/2 cup mayonnaise
• 1 10-ounce package frozen chopped spinach (thawed and squeezed very dry)
• 1 14-ounce can artichoke hearts (well drained and chopped)
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1-2 teaspoons hot sauce, such as Tabasco (add to your liking)
• 1/2 teaspoon minced/pressed garlic
• 1/4 cup finely sliced green onion
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 packages refrigerated pie crusts (4 crusts) (or homemade pie crusts)
• 1 egg (for egg wash)