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Spinach Artichoke Pie Recipe

Photo by: Taste of Home

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Spinach is an abundant vegetable grown here in our state. I make this side dish often when spinach is in season.

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6-8 Servings
Prep: 15 min. Bake: 35 min. + standing

Ingredients

3 tablespoons vegetable oil, divided
1/4 cup dry bread crumbs
1/2 pound fresh mushrooms, sliced
1 pound fresh spinach, chopped and cooked
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and quartered
1 cup day-old bread cubes
1-1/4 cups shredded cheddar cheese, divided
1 jar (4 ounces) diced pimientos, drained
2 eggs, beaten
1/4 to 1/2 teaspoon garlic powder

Directions

Brush the bottom and sides of a 9-in. pie plate with 2 tablespoons oil; sprinkle with bread crumbs. Set aside.
In a skillet, saute mushrooms in remaining oil; drain. Remove from the heat. Squeeze spinach dry; add to mushrooms. Stir in artichokes, bread cubes, 1 cup of cheese, pimientos, eggs and garlic powder; stir well.
Spoon into the prepared pie plate. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until the cheese is melted. Let stand for 10 minutes before cutting. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 210 calories, 16 g fat (6 g saturated fat), 72 mg cholesterol, 302 mg sodium, 11 g carbohydrate, 2 g fiber, 9 g protein.

Spinach Artichoke Pie published in Country February/March 1999, p51

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