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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:
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PREP TIME
15 Min
COOK TIME
35 Min
READY IN
50 Min
SERVINGS
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Servings
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METRIC
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
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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 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
Reviewed on Oct. 2, 2007 by Pam English
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Pam English
Oct. 2, 2007
I have fixed this recipe a few times and my family just raves about it. It even works well with frozen spinach. Thank you Pamela English
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I have fixed this recipe a few times and my family just raves about it. It even works well...
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Spinach Artichoke Pie
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