Serving Size: 2 Galettes (8 Servings)
2 frozen rolled pie shells
1 bag frozen chopped spinach
1 can artichokes in brine drained and quartered
½ cup ricotta cheese
1 scallion sliced thinly
1 clove garlic minced
½ teaspoon lemon zest
½ teaspoon Tabasco
1 cup shredded mozzarella
1 egg beaten
salt and pepper to taste
Let pie crusts thaw until room temperature.
Cook spinach in microwave for 10 minutes.
Preheat oven to 450 degrees.
Mix ricotta with lemon zest, Tabasco, ½ clove garlic, salt and pepper, and set the mixture aside.
Drain the spinach through mesh colander until it is completely dry.
Mix the spinach with ½ clove garlic, scallions, mozzarella, salt and pepper and set aside.
On a parchment lined baking sheet unroll pie crust.
Use a spreader to make a thin layer of half ricotta filling on each crust leaving a 1 inch margin
Top each with half of spinach mixture, spreading evenly.
Arrange artichoke hearts on top.
Fold edges of the crust over the galette.
Brush the crust edges with egg mixture.
Bake for 25 minutes or until golden brown.