And that’s what I’m doing currently. Like a boss.
4 + 1/2 inch mini springform pan [find them at target, michaels, + amazon]
1/2 cup of frozen spinach, thawed + squeezed dry
1/2 cup cream cheese [regular or 1/3 fat]
1/2 cup ricotta cheese
3/4 cup feta cheese
1/4 cup of artichoke hearts
1 large clove of garlic, minced
1 large egg
2 TBSP chopped green onion
1/4 tsp garlic powder
1/4 tsp of salt
note: allow ingredients time to reach room temperature for optimal results! <3
In the event that you wind up with a few spoonfuls of leftover spinach artichoke amazingness. Top it with parmesan cheese, warm in the oven or microwave, and dig in!
optional cracker crust
1/4 cup of crushed whole grain ritz-style crackers
1-2 TBSP melted butter
[quadruple the measurements for a standard springform pan]
for a standard-sized cheesecake [fit for a party or potluck]
2 cups frozen spinach, thawed + squeezed dry
2 cups cream cheese [regular or 1/3 fat... 16oz total]
2 cups ricotta cheese
3 cups feta cheese
1 cup of artichoke hearts
1/2 cup chopped green onion
4 large cloves of garlic, minced
4 large eggs
1 tsp garlic powder
1 tsp of salt
Bake for an additional 10-15 minutes
so… how was it?
In-freaking-credible! Remember that annoying happy dance I spoke of? Still doing it. I’m certain at this point it doubles as my cardio for the day. Recipe testing three rounds of this bad boy was mahhhhvelous! I think P and I have currently consumed enough spinach to merit Popeye-like muscles, complete with a sassy anchor tattoo.
|“I yam what I yam!” [source]|