2 tablespoons butter
1⁄4 cup chopped onions
1 (9-ounce) package frozen spinach
1 (14-ounce) can artichoke hearts, drained and chopped
1 tablespoon all-purpose flour
4 eggs
1⁄2 cup cream
1⁄4 teaspoon nutmeg
Salt, black pepper, and white pepper to taste
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
1 (8-ounce) package crescent rolls
1 (6-ounce) bag fried onion rings
Preheat oven to 350 degrees. In a skillet over medium heat, melt butter and sauté onions until tender. Add spinach and sauté until thawed and cooked. Add artichokes and sauté for 3 to 4 additional minutes. Blend in flour; set aside to cool. With mixer, beat eggs. Beat in cream and seasonings. Equally divide spinach and artichoke mixture into 8 greased ramekins. Combine cheeses and sprinkle over spinach mixture and pour egg mixture over top. Place 1 crescent roll across the top of each pie. Bake for 10 to 12 minutes or until set. Remove from oven, sprinkle each with onion rings and return to oven for 2 minutes. Remove to wire rack, and let rest a few minutes before serving.
Yield: 8 servings
