Spinach and Artychoke Keesh



2 Mrs. Smith pie crusts

bag frozen spinach

bag frozen artichoke hearts

16 oz. ball mozarella cheese

brick feta cheese

salt and pepper

dash tabasco sauce

8-9 eggs from hens

1/2 cup half and half

aged parmesan cheese

1/2 cup yellow or sweet Maui onion


yields 2 pies


Start by browning two Mrs. Smith pie crusts in the oven and cool. Puncture crust to prevent bubbles.

In the meantime, defrost 2 cups spinach and blot out excess water.

cut leaves off of 1/2 bag of frozen artichoke hearts, leaving only crowns, cut into small pieces.

shread 3/4 ball mozarella (16 oz)

crumble 1/2 brick feta cheese

whip eggs, milk together with salt and pepper and tabasco

add spinach, artichoke hearts and feta cheese, whip again lightly.

make thin layer of mozarella on bottom of pie crust.

pour in half mixture custard per pie.

cover with another layer of mozarella.

sprinkle with parmesan on top.

cook in oven at 375 degrees for about 30-35 minutes until knife comes out clean 1" inside pie.

Cool and serve!