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Spinach Artichoke Pie

SUBMITTED BY: Lori Coleman

"Spinach is an abundant vegetable grown here in our state. I make this side dish often when spinach is in season."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  15 Min
COOK TIME  35 Min
READY IN  50 Min

SERVINGS

 (Help)
    
Servings
 

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 (6.5 ounce) jar marinated artichoke hearts, drained and quartered
  • 1 cup day-old bread cubes
  • 1 1/4 cups shredded Cheddar cheese, divided
  • 1 (4 ounce) jar diced pimientos, drained
  • 2 eggs, beaten
  • 1/4 teaspoon garlic powder

DIRECTIONS

  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 degrees F 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2007 by Pam English
I have fixed this recipe a few times and my family just raves about it. It even works well... MORE


 
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