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.