Spinach Artichoke and Roasted Red Pepper Cheesy Squares
2 eggs, lightly beaten
1 12-ounce jar marinated artichokes, oil-packed
1 12-ounce jar roasted red peppers (7.5 ounces of peppers, the remainder is juice)
1 cup frozen spinach
2 cups shredded cheese (I used a 4-cheese medley)
1/2 cup breadcrumbs
salt and black pepper to taste, optional
pinch cayenne pepper, chili powder, dash of Tabasco, garlic powder, onion powder to taste, all are optional
- Preheat oven to 325F. Prepare a 9-by-9-inch pan by lining it with aluminum foil, spray with cooking spray; set aside.
- In a large mixing bowl, crack the eggs and lightly beat with a fork. Add the jar of artichokes in entirety, oil/juice and all (if there are any large pieces of artichokes that are fully intact and you wish to dice them into smaller pieces, feel free – there was only 1 artichoke in my jar that needed dicing and I kept the pieces as-is and fairly chunky and sizable).
- Remove the red peppers from the jar, dice into small pieces, and add them to the bowl (discard the juice and do not add it).
- Add the spinach and stir to combine. Add the cheese and gently stir to combine. Fold in the breadcrumbs and stir to combine. Season with salt, pepper, or any optional seasonings, to taste. All brands of artichokes and red peppers vary in the level of salt and other seasonings used; season if necessary or desired, to taste.
- Pour mixture into prepared pan, smoothing and flattening it with a spatula so the surface is even. Bake for 40 to 55 minutes, or until surface has set and has turned a bit golden, or to desired level. Note: I baked mine for 50 minutes but because all brands of artichokes and the quantity of oil in the jar, the brand and amount of moisture in the red peppers, how finely the cheese is grated, the amount of moisture in the spinach, and how absorbent the breadcrumbs are can greatly effect baking times; as can desired browning and crisping level. The oven temperature is kept a bit lower, too, which is more forgiving in terms of baking times not having to be exact.
Recipe and image from Averie Cooks.