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1/2 large onion, coarsely chopped
1/2 lb. fresh mushrooms, sliced
1 tbsp. minced garlic
1/2 stick butter for frying
1 16-oz. bag frozen cut leaf spinach, thawed & squeezed dry
1 cup sour cream
3 eggs, lightly beaten *
small handful grated parmesan
1 tsp. lemon juice
3/4 tsp. salt
¼ to ½ tsp. white pepper
¼ to ½ tsp. ground nutmeg
¼ to ½ tsp. dried oregano leaves, crushed
1 can artichoke hearts, drained & quartered
2 tbsp. almond flour mixed with 2 tbsp. vital wheat gluten for crumb topping
* I use jumbo eggs. If you use smaller ones, use four
Sauté onion & mushrooms in butter, add spinach.
Combine sour cream, eggs, parmesan, lemon juice & seasonings; blend well. Add to spinach mixture.
Grease a 1½ qt. baking dish, and spoon in half of the spinach mixture. Arrange artichoke hearts in even layer over spinach mixture. Spoon remaining spinach mixture over artichoke hearts and sprinkle almond flour mixture evenly over all.
Bake at 350F (175C) for about 45 minutes.
Serving = 1/6 of recipe when used as main dish
calories: 294
calories from fat: 184
total fat: 21g
saturated fat: 11g
trans fat: 0g
cholesterol: 175mg
sodium: 546mg
total carbs: 17g
dietary fiber: 7g
sugars: 6g
protein: 13g
vitamin A: 188%
vitamin C: 18%
calcium: 23%
Iron: 16%
Very good source of vitamin A and vitamin K; also good source of riboflavin, folate, manganese & selenium.
1/2 lb. fresh mushrooms, sliced
1 tbsp. minced garlic
1/2 stick butter for frying
1 16-oz. bag frozen cut leaf spinach, thawed & squeezed dry
1 cup sour cream
3 eggs, lightly beaten *
small handful grated parmesan
1 tsp. lemon juice
3/4 tsp. salt
¼ to ½ tsp. white pepper
¼ to ½ tsp. ground nutmeg
¼ to ½ tsp. dried oregano leaves, crushed
1 can artichoke hearts, drained & quartered
2 tbsp. almond flour mixed with 2 tbsp. vital wheat gluten for crumb topping
* I use jumbo eggs. If you use smaller ones, use four
Sauté onion & mushrooms in butter, add spinach.
Combine sour cream, eggs, parmesan, lemon juice & seasonings; blend well. Add to spinach mixture.
Grease a 1½ qt. baking dish, and spoon in half of the spinach mixture. Arrange artichoke hearts in even layer over spinach mixture. Spoon remaining spinach mixture over artichoke hearts and sprinkle almond flour mixture evenly over all.
Bake at 350F (175C) for about 45 minutes.
Serving = 1/6 of recipe when used as main dish
calories: 294
calories from fat: 184
total fat: 21g
saturated fat: 11g
trans fat: 0g
cholesterol: 175mg
sodium: 546mg
total carbs: 17g
dietary fiber: 7g
sugars: 6g
protein: 13g
vitamin A: 188%
vitamin C: 18%
calcium: 23%
Iron: 16%
Very good source of vitamin A and vitamin K; also good source of riboflavin, folate, manganese & selenium.