Chop scallions finely and set aside. Heat 4 tbsp butter in a large sauté pan over medium heat.

Once scallions begin to soften, add chopped garlic and stir. Cook for another 2 minutes.

Add all but one cup of your fresh spinach and cook until softened. Add chopped artichokes and combine. Then, remove from heat.

Let mixture cool for a few minutes. Then, add ricotta, shredded cheddar, lemon juice, and 1 1/2 tsp kosher salt. Stir.

Transfer mixture to an air-tight container and let cool in the fridge for at least 1 hour.

To make pie dough, combine flour, 2 tsp kosher salt, and 3 1/2 sticks unsalted butter, chopped and cold, in a large bowl.

Work the butter into the flour with your hands or a dough cutter until the mixture is sandy and crumbly.

In a blender cup or food processor, blend 3 eggs with 3/4 cup of the reserved spinach and 2 tbsp ice water until bright green. Strain egg mixture through a fine sieve into the flour mixture.

Combine the flour and green egg mixture until a dough forms and there are no clumps of flour left. Work into a thick square and wrap in plastic wrap, chilling in fridge for at least 1 hour.

When ready to roll your pie dough, flour your work surface generously. Let your dough warm for 10 minutes, then roll into a large rectangle, about 32" x 24".

Cut 20 equal leaves, using your first leaf as a stencil. You may have to re-roll your scraps to create extra leaves.

Place a generous dollop of spinach and artichoke filling on half of the leaves. Then, place another leaf on top of each, pressing down around the edges to crimp.

Blend the last egg with the rest of your spinach leaves (about 1/4 cup) and brush each hand pie with the green egg wash.

Bake for 20-25 minutes until each hand pie is crisp, golden on the bottom, and has subtle golden spots on top.