My family is fond of spinach and I am always on the lookout for new spinach recipes that actually have a generous amount of spinach. So, after experimenting with various quiches and pies, I made up one that meets my needs: 1) has lots of spinach, 2) easy to assemble, 3) is hearty enough to make a meal. If you try it, I hope you like it as well.

Julie’s Hearty Spinach Pie
I use a 10” quiche pan. Place one prepared pie crust in the pan. Note: A 9” pan will spill over.

In a large skillet, cook over medium heat:
1 Tbs. olive oil
1/2 C chopped onion (I use frozen diced onion)
1 can quartered artichoke hearts drained (not marinated)
2 10 oz pkgs frozen spinach, defrosted and drained

Cook and stir until most of the liquid is gone. Cut artichokes with spatula into smaller pieces while cooking.
Add a generous dash of nutmeg and cayenne pepper. Add salt to taste.

Mix:
1 8 oz pkg cream cheese
1 8 oz sour cream
5 large eggs

Add mixture to skillet and stir together. Pour into prepared pie crust. Sprinkle a little Parmesan cheese on top.
Bake at 350 degrees for 40 minutes.

Optional: add a can of sliced water chestnuts, drained, to the mixture for crunch.
Good with tomato basil soup or green salad on the side.
Feeds four hungry men or eight women on a diet.