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If you're on the lookout for a delectable dish that marries convenience with flavor, look no further than the Quick Artichoke and Spinach Skillet Pie. This delightful pie is not only easy to prepare but also packed with nutrients, making it a perfect addition to your weeknight dinner rotation.

Quick Artichoke and Spinach Skillet Pie

Looking for a comforting yet quick weeknight dinner? This Quick Artichoke and Spinach Skillet Pie is your answer! Packed with creamy ricotta and fresh spinach, its not only easy to make but also offers a burst of flavor in every bite. With minimal cleanup and a delightful golden crust, this dish is perfect for impressing family and friends. Try it tonight and save this recipe for those busy nights!
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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 for a kick)

Salt and pepper to taste

1 sheet of puff pastry, thawed

1 tablespoon olive oil

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure it reaches the right temperature while you prepare the pie.

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

      Mix the Filling: In a medium mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, eggs, garlic powder, onion powder, red pepper flakes (if using), and a pinch of salt and pepper. Stir until all ingredients are thoroughly mixed and creamy.

        Incorporate the Veggies: Gently fold the sautéed spinach and artichokes into the cheese mixture, ensuring everything is well combined without over-mixing.

          Prepare the Pastry: On a lightly floured surface, roll out the puff pastry until it fits the size of your skillet. Carefully lay the pastry into the skillet, pressing it into the corners and up the sides, allowing for some overhang.

            Fill the Pastry Base: Pour the spinach and artichoke mixture into the pastry-lined skillet. Use a spatula to spread the filling out evenly.

              Seal and Decorate: Fold the overhanging edges of the pastry over the filling to create a rustic look, pinching the edges to seal. You can use any excess pastry to cut out fun shapes to place on top for decoration.

                Bake to Perfection: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and a rich golden brown.

                  Cool and Serve: Once baked, remove the skillet from the oven and allow the pie to cool for 5-10 minutes. For an added touch, garnish with fresh parsley before slicing and serving.

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

                      Presentation Tips: Serve the pie directly in the skillet for a rustic charm, or slice it into wedges and plate with a side salad for a delightful meal. Enjoy!