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Spinach, Artichoke and Mozzarella Pie

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A delicious and easy savory pie that’s packed with veggies. Adapted from Half Baked Harvest.

Ingredients

Scale

Crust

  • 3/4 cup all purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 stick + 2 tablespoons cold butter
  • 1 egg, separated
  • 3 tablespoons ice water

Filling

  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 10 ounces fresh spinach
  • 1 tablespoon lemon juice
  • 2 cups marinated artichoke hearts (drained of liquid)
  • 1 teaspoon dried basil
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 3.5–4 ounces Conebella Farm fresh mozzarella

Instructions

  1. Mix the dry ingredients for the crust in a food processor until combined. Separate the stick of butter into thirds and add all of the butter, little by little, pulsing the food processor until the mixture resembles cornmeal. Mix the egg yolk and ice water together and add to processor. Mix just until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  2. Meanwhile, in a large skillet heat the oil. Add minced garlic. Cook for 30 seconds, stirring constantly. Add spinach and cook, stirring, until it wilts. Then add artichokes, basil, black pepper and salt.
  3. Preheat oven to 375F.
  4. On a well floured surface using a well floured rolling pin, roll out the dough until it is big enough to fit in a pie plate with a little room to spare. Transfer to pie plate. Dump the filling in the center.
  5. Tear off pieces of mozzarella cheese and add to top of filling. (I especially like to put mozzarella at the edges so the crust is nice and cheesy!)
  6. Fold edges of crust over so that the filling is partially covered. Mix the white of the egg with a little water and brush this over the crust.
  7. Bake pie for 45 minutes or until crust is golden and cheese is slightly browned.

Find it online: https://conebellafarm.com/spinach-artichoke-mozzarella-pie/