Shelly's Recipe

SPINACH-ARTICHOKE CHEESE SQUARES

Category: Hot

1 box (11 oz) pie crust mix
1 container (15 oz) part-skim ricotta cheese
1/2 cup grated Parmesan cheese
4 eggs
1/4 cup plain dry bread crumbs
1/4 cup honey dijon mustard
1 tsp dried Italian seasoning
2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 (12 oz) jar marinated artichoke hearts, drained and chopped
4 green onions, thinly sliced
1/2 cup chopped pimiento, well drained

Preheat oven to 400. Coat 15×10×1-inch baking pan with nonstick cooking spray. Toss pie crust mix with 1/3 cup cold water in large bowl until moistened and crumbly. Press mixture firmly onto bottom of prepared pan using floured bottom of measuring cup. Prick with fork. Bake 20 minutes or until golden.

Combine cheeses, eggs, bread crumbs, mustard and Italian seasoning in large bowl until well blended. Stir in vegetables; mix well. Spoon over baked crust, spreading evenly. Bake 20 minutes or until toothpick inserted into center comes out clean. Cool on wire rack 15 minutes. Cut into squares. Serve warm or at room temperature.