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Spinach and Artichoke Pie Recipe

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This recipe for Spinach and Artichoke Pie, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa vanderBent
Added: Tuesday, October 27, 2009


2 C. sharp cheddar cheese, grated
¾ C. flour
½ t. salt
¼ t. dry mustard or 1 T. regular mustard
½ C. melted butter

1 – 10 oz packages frozen chopped spinach
¼ C. lemon juice
1 C. half & half
1 medium onion, finely chopped
1 C. fresh mushrooms
3 T. butter
1 t. salt
¼ t. pepper
¼ t. nutmeg
2 eggs, well beaten
1 – 14.5 oz can artichoke hearts, drained and sliced in half

For crust, mix all ingredients together with a fork and press firmly into a 10” pie plate. Set aside while preparing filling. For filling, cook spinach according to package instructions. Drain well and add lemon juice. In pan, sauté chopped mushrooms in butter. Add all other ingredients, except spinach and artichoke hearts. Simmer together for one minute, stirring constantly. Remove from heat. Stir in spinach and artichoke hearts. Pour over cheese crust. Bake at 400° for 15 minutes, then reduce heat to 325° and bake for 20 minutes or until knife inserted comes out clean.




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