Spinach Artichoke Pie
Team: Spongebob Seniors
Host School: Twin Valley Middle High School
Age Group: High School
Ingredients
Filling:
4 cups (120 g) fresh ѕріnасh, thаwеd
2 cups swiss chard
5 оz (250 g) block сrеаm cheese, (light оr rеduсеd fat), аt rооm temp
1 Whole cans (170 g) bоttlеd оr саnnеd аrtісhоkе hearts іn brіnе, fіnеlу chopped.
1/4 cup mayo
1/2 сuр shredded mоzzаrеllа cheese
1/2 сuр finely grated раrmеѕаn cheese
1 tаblеѕрооns mіnсеd garlic
Sаlt and pepper to tаѕtе
1 red peppers, roasted
1 Carrot, shredded
Butter Pie Crust:
1.5 cup wheat flour
1.5 cup white flour +2 Tbsps
2 tsp salt
1 pound cold butter cut into pieces
⅔ cup cold water (as needed to combine mixture)
Radish, Lemon and spinach for garnish
MAYO Sauce
2 egg yolks
1 teaspoon lemon juice or vinegar
1/2 teaspoon salt
1/2 teaspoon dry mustard (optional)
1 cup canola oil, olive oil, or any other oil
Preparation Instructions
FILLING
Chop spinach, artichoke hearts, garlic and chard.
Chop red pepper’s top off to clean out insides. Roast red pepper with the garlic.
Shred carrot.
Combine the rest of the ingredients in the frying pan to warm up to incorporate together.
Cut butter into 8ths
Pulse butter and flour together until pea sized.
MAYO INSTRUCTIONS
Combine the yolks, lemon juice, salt, and mustard: Combine the yolks, lemon juice, salt, and mustard in the blender cup or canning jar. Pulse with the immersion blender a few times to break up the yolks. You may need to tilt the cup so the blender blade reaches the yolks.
Add 1/2 cup of the oil a little at a time: With the immersion blender running, add the first 1/2 cup of oil a few tablespoons at a time. Make sure each addition of oil is completely blended before adding the next. The mixture should start to thicken and lighten. (Once you've made this a few times and have a feel for it, you can try going more quickly, or even try pouring all the oil on top of the eggs and then blending all at once — going slowly at first is just an extra level of insurance.)
Add the remaining oil in a steady stream: Once the first half cup of oil has been added, you can add the rest more quickly. Add as much of the oil as needed to reach the consistency you prefer; the more oil you add, the thicker the mayo will become. You may not need to use all the oil. If the mayo becomes too thick and you'd like to thin it out, blend water, 1 teaspoon at a time, into the mayo until you reach your desired thickness.
Drizzle until water is incorporated
Place in a bowl and refrigerate until ready to use.
PIE CRUST
Cut butter into 8ths
Pulse butter and flour together until pea sized.
Drizzle until water is incorporated
Place in a bowl and refrigerate until ready to use.
Roll out pie dough and place into muffin tins.
Add ¼ cup mixture to muffin tin.
Bake 15-20 minutes until golden.