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Spinach Artichoke Pie

Spinach Artichoke Pie
Spinach is an abundant vegetable grown here in our state. I make this side dish often when spinach is in season.
6-8 ServingsPrep: 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.
© Taste of Home 2012

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Spinach Artichoke Pie (continued)

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.
© Taste of Home 2012