Spinach - Artichoke Squares

• Vegetarian

• Produce

  • 2 cans Artichoke hearts
  • 4 cloves Garlic
  • 1 bunch Scallions
  • 1 package Spinach, frozen

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Cooking spray or olive oil, Non-stick

• Bread & Baked Goods

  • 2 tbsp Breadcrumbs, seasoned dry

• Dairy

  • 1/2 cup Half and half or whole milk
  • 1/2 cup Mascarpone cheese
  • 2 cups Swiss or gruyere cheese

Found on fromachefskitchen.com

Description

Ingredients

• Non-stick cooking spray or olive oil
• 2-3 tablespoons seasoned dry breadcrumbs
• 2 cans (14-ounce) artichoke hearts, drained and squeezed of excess water (may also use frozen)
• 1 package (10-ounce) frozen chopped spinach, thawed and squeezed of excess water
• 1 bunch scallions (white and light green part only), chopped
• 4 cloves garlic, minced
• 2 cups (8 ounces) shredded Swiss or Gruyere cheese
• 4 large eggs
• 1/2 cup mayonnaise
• 1/2 cup mascarpone cheese or 4 ounces softened cream cheese
• 1/2 cup half-and-half or whole milk
• 1 teaspoon salt
• Freshly ground black pepper, to taste

Directions

• Preheat oven to 350 degrees. Spray an 11 x 7-inch baking dish with cooking spray or lightly coat with oil. Lightly coat the bottom and sides of the baking dish with the breadcrumbs. Set aside.
• Coarsely chop the artichoke hearts.
• Combine the artichoke hearts, spinach, scallions, garlic and cheese in a bowl. Spoon evenly into prepared baking dish being careful not to disturb the breadcrumbs.
• Whisk together eggs, mayonnaise, mascarpone or cream cheese, half-and-half (or milk), salt and black pepper. Pour over spinach - artichoke mixture.
• Bake 30-35 minutes or until set and lightly browned. Cool slightly on a wire rack, Cut into small squares, arrange on platter, garnish if desired and serve.