Love spinach-artichoke dip? Here is a version, baked in a pie crust, that makes a great supper when paired with a salad. This can be made into appetizers, too, baked in tiny individual tart pans, though the baking time will be less. NOTE: If you’re very low carb, eliminate the pie crust and just bake this recipe as a crustless quiche.
Makes 6 servings
2-1/2 cups Bob’s Red Mill Whole Grain Low-Carb Baking Mix
3/4 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) grass-fed butter
6 tablespoons grass-fed milk
6 tablespoons ice water
1 small red onion, diced
1/2 cup roasted red bell peppers. diced
3 cloves garlic, minced
1-1/2 cups baby spinach leaves, chopped
Zest from one lemon
1 cup grain-fed ricotta
1/4 cup Kalamata olives, chopped
1/4 cup sun-dried tomatoes, chopped
1/3 cup Parmesan
1 pasture-raised egg
Salt & pepper, to taste
1 14-ounce can artichoke hearts
1 egg yolk
PIE CRUST INSTRUCTIONS
To make the crust—Mix flour and salt in a processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.
Pie Pan Style—Roll out the pie crust about an inch more than the size of your pan, placed face down on the dough. Fold over and into a pie pan. Flute the edges. Fill with pie weights or dried beans. Bake until the edges just start to brown, about 10 minutes. Remove from the oven and keep near the stove.
Rustic Style—Roll out pastry into a 12-inch circle and place on a parchment-lined baking sheet.
Sauté onion until softened (use either oil or a bit of vegetable stock if eating low fat). Add garlic and continue to sauté for 1 minute or until fragrant. Stir in baby spinach and continue cooking until spinach has wilted. Set aside.
Add all the filling ingredients in a big bowl. Mix together well. Add drained artichokes and stir until well-incorporated.
Pie Pan Style—Pour into the pie crust (save any extra and use as a dip).
Rustic Style—Leaving a 2-inch border all around, spoon the filling into the center of a 12-inch circle of dough and spread into an even layer. Gently fold the border over the filling, overlapping edges as needed, and gently pressing the folds together with your fingertips. Beat an egg yolk with a teaspoon of water and brush over the exposed edges of the crust.
Sprinkle parmesan on top. Bake in 400-degree oven for 30-40 minutes. Cool at least 30 minutes before serving.