---
title: Spinach Pie
source: Matt
servings: 4
prep time: 50 minutes
cook time: 40 minutes
---

Preheat oven to 375 degrees. Take out @puff pastry{2%sheets} and bring to room temperature. Spray a 13x9 #baking pan{} with @non-stick cooking spray{}.

Use a #rolling pin{} to flatten out the pastry once it is soft enough to work with so it will fit in the pan. Set aside.

Cut @onion{1} in half, peel, then slice into thin strips. Drain @artichokes{1%small jar} and cut into small pieces, discarding tough outer leaves.

Melt @butter{6%tbsp} in a #large saucepan{}. Add @minced garlic{1%tbsp} and the sliced onion and cook for ~{3%minutes}.

Add the artichoke pieces and stir. Add @heavy cream{1%cup} and bring to a boil.

Reduce to a simmer and let thicken for about ~{2%minutes}. Season with @salt{1%tsp} and @pepper{}.

Stir in @cream cheese{4%oz} and @parmesan cheese{1/4%cup} until smooth and creamy. Add @spinach{5%oz} and cook, stirring, for about ~{2%minutes} until it all wilts down. Set aside.

Place one puff pastry sheet on the bottom of the pan. Melt additional butter in the microwave and brush the bottom pastry layer.

Add the spinach mixture, then place the second puff pastry sheet on top and seal the edges. Brush with the remaining butter.

Bake for ~{40%minutes} until pastry is puffy and golden brown.