javachip01/28/11




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.






  • SERVING/YIELD
    6


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Mezonos


  • RECIPE
    #1307

























INGREDIENTS













  • 10 oz frozen chopped spinach, thawed










  • 15 oz ricotta cheese










  • 8 oz garlic & herb spreadable cheese (like Rondele)










  • 4 eggs










  • 1 cup chopped marinated artichoke (you can buy them jarred)










  • 1 salt










  • 1 pepper










  • 1 9 inches deep dish pie shell










  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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