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Savory pies hold a special place in home cooking, celebrated for their comforting flavors and versatility. Among these delightful offerings, the Quick Artichoke and Spinach Skillet Pie stands out as an easy-to-make option that’s perfect for busy weeknights or entertaining friends and family. This dish combines a creamy filling with a flaky crust, making it a crowd-pleaser at any table.

Quick Artichoke and Spinach Skillet Pie

Bring the flavors of spring to your table with this Quick Artichoke and Spinach Skillet Pie. This easy weeknight dinner is not only creamy and comforting, but it also bursts with vibrant ingredients that make it a nutritious choice. Perfect for brunch or a cozy gathering, this flaky pie will be a hit with everyone. Save this delightful recipe for later and impress your loved ones with a dish thats both delicious and effortless!
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Ingredients
  

1 cup frozen artichoke hearts, thawed and roughly chopped

1 cup fresh spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

2 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

1 sheet of puff pastry, thawed

1 tablespoon olive oil

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) so it’s hot and ready for baking.

    Sauté the Greens: Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped spinach and thawed artichoke hearts. Sauté for about 3-4 minutes, stirring occasionally, until the spinach is wilted and any moisture from the artichokes has evaporated.

      Mix the Filling: In a medium mixing bowl, whisk together the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and the eggs. Add in the garlic powder, onion powder, red pepper flakes (if desired), and season with salt and pepper. Mix thoroughly until the ingredients are evenly combined.

        Incorporate the Veggies: Gently fold the sautéed spinach and artichokes into the cheese mixture until everything is well combined.

          Prepare the Pastry: On a lightly floured surface, roll out the puff pastry to fit your skillet—ensure it has enough overhang around the edges. Carefully place the pastry into the skillet, pressing it gently against the sides and allowing some of it to hang over the edge.

            Fill the Pastry: Pour the creamy spinach and artichoke filling into the pastry-lined skillet, spreading it out evenly for a nice balance of flavors in each bite.

              Seal and Decorate: Fold the overhanging pastry over the filling, pinching it to create a rustic edge. Use any leftover pastry scraps to cut out fun shapes (like leaves or hearts) for decorative accents on top of the pie.

                Bake: Transfer the skillet to the preheated oven and bake for approximately 25-30 minutes, or until the puff pastry is golden brown and puffy.

                  Cool and Serve: Once the pie is baked to perfection, remove it from the oven and allow it to cool for 5-10 minutes. For a fresh touch, garnish with chopped parsley before slicing and serving.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                      - Presentation Tips: Cut the pie into wedges and serve on individual plates. Drizzle with a touch of olive oil and a sprinkle of extra Parmesan for an appealing finish!