Spinach Artichoke Pie Recipe
Spinach Artichoke Pie Recipe photo by Taste of Home
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Spinach Artichoke Pie Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 35 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + standing
MAKES: 6-8 servings


  • 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

Nutritional Facts

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


  1. Brush the bottom and sides of a 9-in. pie plate with 2 tablespoons oil; sprinkle with bread crumbs. Set aside.
  2. 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.
  3. 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.
Originally published as Spinach Artichoke Pie in Country February/March 1999, p51

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