Best Spinach And Artichoke Pie Ww Core Recipes

SPINACH ARTICHOKE PIE

Spinach Artichoke Pie image

Spinach is an abundant vegetable grown here in our state. I make this side dish often when spinach is in season.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

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 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 large eggs, beaten
1/4 to 1/2 teaspoon garlic powder

Steps:

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° 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.

Nutrition Facts : Calories 210 calories, Fat 16g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.

SPINACH & ARTICHOKE FILO PIE

Spinach & artichoke filo pie image

This makes a good main course for vegetarian friends and family

Provided by Sara Buenfeld

Categories Buffet, Lunch, Main course, Supper

Time 2h

Number Of Ingredients 11

Ingredients

2 small leeks , very thinly sliced
50g butter , plus a knob
400g frozen leaf spinach , thawed and well drained and chopped
250g tub ricotta cheese
4 large eggs , beaten
140g grated parmesan cheese
1⁄2 nutmeg , grated
400g can artichoke heart , drained and halved
85g SunBlush tomato
270g pack filo pastry
2 tbsp olive oil

Steps:

Soften the leeks in the butter for a couple of mins. Add the spinach to the pan, cover and cook for 5-6 mins more until the spinach has just thawed.
In a separate bowl, beat the ricotta and eggs with the parmesan, spinach mix, nutmeg and plenty of seasoning. Stir in the artichokes and tomatoes.
Heat oven to 180C/fan 160C/gas 4. Line the base and sides of a greased 23cm clip-sided or loose-based tin with the filo pastry. Brushing each sheet lightly with the oil, place in the tin, oil-side down, leaving excess to hang over the edge. Turn the tin a quarter turn after each sheet.
Tip filling into the tin, fold excess pastry onto the top of the pie, a sheet at a time, crumpling to give a ruffled effect. Bake for 11⁄2hrs until golden and firm.

Nutrition Facts : Calories 371 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 2.06 milligram of sodium