Spinach and Artychoke Keesh
2 Mrs. Smith pie crusts
bag frozen spinach
bag frozen artichoke hearts
16 oz. ball mozarella cheese
brick feta cheese
salt and pepper
dash tabasco sauce
8-9 eggs from hens
1/2 cup half and half
aged parmesan cheese
1/2 cup yellow or sweet Maui onion
yields 2 pies
Start by browning two Mrs. Smith pie crusts in the oven and cool. Puncture crust to prevent bubbles.
In the meantime, defrost 2 cups spinach and blot out excess water.
cut leaves off of 1/2 bag of frozen artichoke hearts, leaving only crowns, cut into small pieces.
shread 3/4 ball mozarella (16 oz)
crumble 1/2 brick feta cheese
whip eggs, milk together with salt and pepper and tabasco
add spinach, artichoke hearts and feta cheese, whip again lightly.
make thin layer of mozarella on bottom of pie crust.
pour in half mixture custard per pie.
cover with another layer of mozarella.
sprinkle with parmesan on top.
cook in oven at 375 degrees for about 30-35 minutes until knife comes out clean 1" inside pie.
Cool and serve!