THE COMPLETE PIE COOKBOOK: 100 SAVORY, HERBED, FRUITY, AND SPICY PIES TO MAKE AT HOME by C.A GILBERT

Author:C.A, GILBERT
Language: eng
Format: epub
Published: 2023-03-30T00:00:00+00:00

48.Italian artichoke pie

Makes: 8 Servings

INGREDIENTS

● 3 Eggs; Beaten

● 1 3 Oz Package Cream Cheese with Chives; Softened

● ¾ teaspoon Garlic Powder

● ¼ teaspoon Pepper

● 1½ cup Mozzarella Cheese, Part Skim Milk; Shredded

● 1 cup Ricotta Cheese

● ½ cup Mayonnaise

● 1 14 Oz Can Artichoke Hearts; Drained

● ½ 15 Oz Can Garbanzo Beans, Canned; Rinsed and Drained

● 1 2 1/4 Oz Can Sliced Olives; Drained

● 1 2 Oz Jar Pimientos; Diced and Drained

● 2 tablespoons Parsley; Snipped

● 1 Pie Crust (9 Inches); Unbaked

● 2 smalls Tomatoes; Sliced

INSTRUCTIONS:

a) Combine eggs, cream cheese, garlic powder, and pepper in a large mixing basin. Combine 1 cup mozzarella cheese, ricotta cheese, and mayonnaise in a mixing bowl.

b) Stir until everything is well blended.

c) Cut 2 artichoke hearts in half and set them aside. Chop the rest of the hearts.

d) Toss the cheese mixture with chopped hearts, garbanzo beans, olives, pimientos, and parsley. Fill the pastry shell with the mixture.

e) Bake for 30 minutes at 350 degrees. The remaining mozzarella cheese and Parmesan cheese should be sprinkled on top.

f) Bake for another 15 minutes or until set.

g) Leave to rest for 10 minutes.

h) Over the top, arrange tomato slices and quartered artichoke hearts.

i) Serve

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