Best 3 Spinach Artichoke Pie Recipes

Indulge in a culinary delight with our Spinach Artichoke Pie, a harmonious blend of creamy spinach, tender artichoke hearts, and a symphony of savory seasonings, all enveloped in a flaky, golden crust. This crowd-pleasing dish is a perfect appetizer, main course, or side dish, guaranteed to tantalize taste buds at any gathering. Our collection of recipes offers a variety of takes on this classic, including a vegetarian version, a gluten-free option, and a mini pie variation for individual servings. Whether you're a seasoned chef or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring a perfect pie every time.

Let's cook with our recipes!

SPINACH AND ARTICHOKE CHICKEN STUFFED MANICOTTI PIE RECIPE BY TASTY

Spinach And Artichoke Chicken Stuffed Manicotti Pie Recipe by Tasty image

Here's what you need: manicotti, artichoke heart, fresh spinach, chicken breast, ricotta cheese, mozzarella cheese, grated parmesan cheese, garlic, salt, pepper, marinara sauce, fresh parsley

Provided by Betsy Carter

Categories Dinner

Yield 8 servings

Number Of Ingredients 12

Ingredients

24 oz manicotti, al dente
2 cups artichoke heart, chopped
2 cups fresh spinach, chopped
1 cup chicken breast, cooked, shredded
1 ½ cups ricotta cheese
1 cup mozzarella cheese, grated, divided
1 cup grated parmesan cheese, grated, divided
2 cloves garlic, minced
salt, to taste
pepper, to taste
1 cup marinara sauce
fresh parsley, chopped, for serving

Steps:

Cook manicotti a couple minutes under the box instructions.
Drain in a colander, and cut manicotti in half.
Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.
Preheat oven to 350°F (180˚C).
Transfer the spinach and artichoke mixture into a piping bag.
Fill each manicotti tube about ¾ of the way up with spinach and artichoke mixture.
Spoon tomato sauce over the filled manicotti.
Top with remaining mozzarella cheese, and parmesan cheese.
Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
Garnish with parsley, if desired.
Enjoy!

Nutrition Facts : Calories 373 calories, Carbohydrate 34 grams, Fat 15 grams, Fiber 3 grams, Protein 24 grams, Sugar 2 grams

SPINACH ARTICHOKE PIE

Spinach Artichoke Pie image

Spinach is an abundant vegetable grown here in our state. I make this side dish often when spinach is in season.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

3 tablespoons vegetable oil, divided
1/4 cup dry bread crumbs
1/2 pound fresh mushrooms, sliced
1 pound fresh spinach, chopped and cooked
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and quartered
1 cup day-old bread cubes
1-1/4 cups shredded cheddar cheese, divided
1 jar (4 ounces) diced pimientos, drained
2 large eggs, beaten
1/4 to 1/2 teaspoon garlic powder

Steps:

Brush the bottom and sides of a 9-in. pie plate with 2 tablespoons oil; sprinkle with bread crumbs. Set aside. , In a skillet, saute mushrooms in remaining oil; drain. Remove from the heat. Squeeze spinach dry; add to mushrooms. Stir in artichokes, bread cubes, 1 cup of cheese, pimientos, eggs and garlic powder; stir well. , Spoon into the prepared pie plate. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until the cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 210 calories, Fat 16g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.

SPINACH AND ARTICHOKE PIE - WW CORE

Spinach and Artichoke Pie - Ww Core image

This is a wonderful crustless quiche recipe. You can get creative with the vegetables you add, but the basic recipe works just fine. Slices can be frozen and reheated for individual meals.

Provided by CoreChick

Categories Savory Pies

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

10 ounces frozen spinach
1 cup mushroom, sliced
1 cup artichoke heart, chopped
1/2 teaspoon olive oil
1/2 cup fat-free cottage cheese
2 teaspoons garlic, minced
1/2 medium onion, chopped
3 eggs
salt
pepper
nonstick cooking spray

Steps:

Preheat oven to 350 degrees.
Saute mushrooms and onions in olive oil with garlic. Add spinach and cook until liquid has reduced.
Mix vegetables with remaining ingredients, salt and pepper to taste.
Pour into pie dish sprayed with nonstick spray. Bake 45 minutes.

Nutrition Facts : Calories 128, Fat 4.8, SaturatedFat 1.4, Cholesterol 140.8, Sodium 197.7, Carbohydrate 12.1, Fiber 6.3, Sugar 2.3, Protein 11.4

Tips:

For the best flavor, use fresh spinach and artichoke hearts.
If you don't have any fresh spinach, you can use frozen spinach that has been thawed and squeezed dry.
Be sure to chop the spinach and artichoke hearts finely so that they distribute evenly throughout the pie.
Use a good quality cream cheese that is at room temperature so that it mixes smoothly into the filling.
Grate the Parmesan cheese yourself for the best flavor.
Don't overmix the filling, or it will become tough.
Bake the pie until the crust is golden brown and the filling is set.
Let the pie cool for at least 15 minutes before serving so that the flavors can meld.

Conclusion:

This spinach artichoke pie is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's perfect for potlucks, parties, or a simple weeknight dinner. With its creamy filling, flaky crust, and cheesy topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a new recipe to try, give this spinach artichoke pie a try. You won't be disappointed!