Spinach and Artichoke Pie

Method

1. To prepare the Artichoke and Spinach Pull-Apart Bread, start by mixing the yeast with water in a bowl. Let it rest for a few minutes to activate the yeast.
2. Gradually add the flour while mixing to combine. Add a pinch of salt and knead until you obtain a smooth and homogeneous dough.
3. Take a clean bowl, grease it with extra virgin olive oil and transfer the dough into it. Cover with a clean kitchen towel and let it rise in the turned-off oven with the light on for about an hour, or until doubled in size.
4. Once the rising time is complete, take the dough and divide it into about twenty equal-sized balls. Oil a cast-iron skillet and arrange the dough balls around the perimeter.
5. Brush with a little extra virgin olive oil and bake in a preheated oven at 170°C (338°F) for about 15 minutes.
6. While the dough is baking, prepare the filling. In a bowl, mix together sour cream, mayonnaise, and cream cheese.
7. Chop the spinach with a knife and transfer to a bowl. Cut the artichoke hearts into pieces and add them to the spinach, mixing to combine.
8. Add the vegetables to the bowl with the cheese cream, mixing to combine. Sprinkle with 3/4 of the grated Parmesan cheese and mix again.
9. Once the dough is baked, remove it from the oven and place the cast-iron skillet on the work surface. Evenly distribute the cream mixture in the center of the skillet and sprinkle with the remaining grated Parmesan cheese.
10. Return to the oven and bake for another 10-15 minutes, or until the bread turns golden brown and the center starts to sizzle.
11. Remove from the oven, let it cool slightly, and serve the Artichoke and Spinach Pull-Apart Bread directly in the skillet! Finally, remember to download our App with exclusive content and fewer ads!