SPINACH AND ARTICHOKE GALETTE
16 ounces frozen spinach, defrosted and completely drained of liquid
7 ounces frozen artichoke hearts, defrosted
2 large onions, thinly sliced
3 tablespoons olive oil
2 large eggs
1 cup Gruyere, white cheddar or kashkaval cheese, shredded
3/4 cup grated Parmesan cheese
2 tablespoons breadcrumbs or matzo meal
2 green onions, thinly sliced
1 tablespoon dill, finely chopped
Salt and pepper to taste
1/2 teaspoon nutmeg
Crust dough for 1 galette
1 tablespoon Parmesan, for dusting
1 egg, beaten
Defrost spinach and drain in colander, squeezing out all liquid using a towel.
Defrost artichoke hearts.
Caramelized onions in olive oil over low heat until a golden color.
Preheat oven to 400 F.
In large bowl, combine spinach with 2 eggs, shredded cheese, Parmesan, breadcrumbs, green onions, dill, salt, pepper and nutmeg.
Roll out dough and place on baking sheet lined with parchment paper.
Spread caramelized onions on the dough, leaving a two-inch outer border.
Layer spinach mixture over onions.
Arrange 10-12 artichoke hearts on top of the spinach mixture, then sprinkle with Parmesan.
Fold dough in to cover sides, then brush with beaten egg.
Bake until golden brown, 30-35 minutes.
Makes 10 servings.
