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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Delicious! From Rachael Ray Magazine August 2008. My only addition was to make it in a deep dish pie crust. Not heavy or cheesy, yet substantial enough - this is a great summer dinner! TIP - to avoid a soggy pie crust on the bottom, bake on a cookie sheet in the oven, not the regular grates. Ingredients:
10 ounces frozen chopped spinach, thawed |
15 ounces ricotta cheese |
8 ounces garlic & herb spreadable cheese (like rondele) |
4 large eggs |
1 cup chopped marinated artichoke (you can buy them jarred) |
salt |
pepper |
9 inches deep dish pie shells (in the frozen aisle) |
Directions:
1. Preheat the oven to 375.
2. Wring the spinach dry and put in a large bowl.
3. Mix together the ricotta cheese, garlic herb cheese and eggs. Add the spinach, artichokes, 1/2 teaspoon salt and1/4 teaspoon pepper and stir to combine.
4. pour into crust and bake until golden, about 45 minutes.
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