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Spinach Pie

Even some non-spinach eaters like this one. I often serve it with Thanksgiving dinner. The recipe was from my mother, Betsy Hubbard.





List of Ingredients



• 3 packages spinach, thawed for at last 24 hours and drained
  
• 3 3oz. packages cream cheese, softened
  
• 3 jars marinated artichoke hearts
  
• 5 tbsp. butter, softened
  
• parmesan cheese
  
• 6 tbsp. milk
  
• salt, pepper, nutmeg
  






Instructions



1. Squeeze moisture out of thawed spinach with hands.
   
2. In the bottom of a 9" pie pan, distribute marinated artichoke hearts. Distribute spinach over artichoke hearts.
   
3. Beat butter, cream cheese, milk, 1/4 teaspoon pepper1/4 teaspoon nutmeg to a smooth consistency.
   
4. Spread butter mixture over the spinach. Cover spinach completely, sealing the edges. (This is like frosting a cake.)
   
5. Sprinkle with parmesan cheese.
   
6. Bake at 375 degrees for 40 minutes.
   






Final Comments


This is very rich. You can reheat Spinach Pie successfully. The colors may become darker.