RECIPE: Tomato Artichoke Pie

[Guest guest]

This is easy and surprisingly good. Even my picky husband likes it.

 

Pastry:

1 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 teaspoon dried basil

1/2 cup shortening

1/2 cup Ricotta Cheese or sour cream

 

 

Combine dry ingredients, cut in shortening. Add sour cream or Ricatta cheese.

You may eed to add up to 1/4 cup more flour to make a workable crust. Using

your hands, press the dough into the bottor of a 10 inch quiche pan or 10 inch

pie plate.

 

Filling:

Slick 3 medium ripe tomatoes, sliced

14 ounce can of artichoke hearts, chopped

4 ounce can of mushroom slices

3/4 cup mayonnaise

1 cup shredded cheddar cheese

10 ounce package of frozen chopped spinach, thawed and drianed

1 tablespoon chopped onion

1 tablespoon green bell pepper, chopped.

 

Preheat over to 350*. Mix the mayonnaise cheese, onion, pepper and spinach.

Still well.

Layer half of the tomatoes into the pie shell, followed by 1/2 of the artichokes

and mushrooms. Top with 1/2 of the the cheese/spinach mixture. Repeat with the

rest of the tomatoes, artichokes, mushrooms. Using a small spatula spread the

remaining cheese/spinach mixture over the top. Done worry about piling it high.

Bake at 350* for 30-35 minutes until the topping is beginning to brown. Remove

from the over and let sit about 5 minutes to firm up a bit, before cutting and

serving.

[Guest guest]

Wow, this sounds really good. Hopefully I get to try and make it soon! (I

especially love the 'easy' part!!!)

I don't really like mayonnaise or green pepper but bet I could easily sub.

something in their place.

Thanks!

Deann

 

 

 

This is easy and surprisingly good. Even my picky husband likes it.