Artichoke & Spinach Bake

Serves 4

  • 1 (8 ounce) bag fresh spinach

  • 1/8 cup water

  • 1/2 onion, diced

  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped

  • 2 cups 1-inch cubed bread (sourdough or ciabatta)

  • 1 cup shredded fontina cheese 

  • 1/4 cup grated Parmigiano-Reggiano cheese

  • 2/3 cup milk

  • 1/2 teaspoon Dijon mustard

  • Salt and pepper

  • 1 large egg

1. Preheat oven to 375° F.

2. Steam the spinach in a bowl covered in the microwave with water for 2-3 minutes. Cool slightly. Place spinach in a clean kitchen towel and squeeze dry.

3. In the same bowl, combine the spinach, onion, artichoke hearts, bread and cheese, tossing well to combine. Place the mixture in a baking dish coated with cooking spray. Sprinkle with parmesan cheese. 

4. In a measuring cup, combine the milk, mustard, salt, pepper, and egg, whisking well. Pour over the bread. Bake for 30-35 minutes or until set. 

5. For a crispy top, place under the broiler for 3-4 minutes or until the edges are lightly browned.


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