Wednesday, April 28, 2010

Recipe Wednesday: Spinach and Artichoke Pie

As I mentioned before, I've always had vegetarian leanings, but the pregnancy has definitely enhanced them. Something about meaty meat just doesn't rev me up like it once did. That being said, recently more than ever, I've been on the hunt for tasty vegetarian entrees that both Ron and I can gobble up. Enter the following recipe, passed to me by a friend via her friend, the talented (and generous) Angela Allen.

This pie is so very good ... sort of like greek spinach pie with a little extra kick from the artichokes. I made some tomato bisque to accompany it the other night, and we kinda pigged out. Then we talked about how good it was. Then we talked about how excited we were to eat the leftovers. Basically, in this house, we are in love with this pie.


9 inch pie crust (homemade or storebought)
3 eggs
1 lb. spinach (fresh or frozen), steamed, squeezed, drained and chopped
1 can of artichoke hearts, cut into quarters or smaller
1 cup feta, crumbled
1/4 cup dill, chopped (I used dried, but fresh would've been admittedly more scrumptious)
2 or 3 green onions, sliced
Salt and pepper to taste
Sprinkling of parmesan, asiago, or other cheese for top

Pre-heat oven to 375º.

Prepare the pie crust. Set aside.

Lightly beat 3 eggs in a large mixing bowl.

Mix the spinach, artichokes, feta, dill, green onions, salt and pepper into the bowl with the eggs.

Put the whole mixture in the pie crust and pat evenly to level out. Lightly sprinkle the pie with the cheese. Bake until golden brown on top, about 40-45 minutes.

And that's it, my friends. If you buy storebought crust, this pie is super easy to throw together and is pretty impressive. It would make an awesome brunch dish or, like us, you could just devour it in the privacy of your own home. Bon Appétit, and thanks again for sharing, Angela!

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