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Ingredients

• For Pastry:
• 2 cups all purpose flour
• 1-1/2 sticks chilled unsalted butter, cut into 1/2 inch pieces
• 1 egg
• 3 tablespoons ice water
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh chives
• 1/4 teaspoon kosher salt
• For Filling:
• 4 fresh artichoke hearts, with stems (you can substitute frozen)
• 1 pound fresh baby spinach, stemmed
• 4 tablespoons unsalted butter
• 1 medium large leek (tender white part only) thinly sliced and cleaned
• 1/4 pound mushrooms, thinly sliced (any kind you like)
• 3 ounces natural cream cheese
• 1/4 cup whipping cream
• 1 small garlic clove, minced
• zest of one small lemon
• 2 teaspoon fresh lemon juice
• 1 teaspoon minced fresh chives
• 1 teaspoon minced fresh tarragon
• kosher salt and freshly ground white pepper
• freshly grated nutmeg
• 3 tablespoon freshly grated parmigiano-reggianno cheese
• 1 egg, lightly beaten

Description

Sometimes At Goodwill Stores I Come Across The Best Cookbooks. This Recipe Is Adapted From The Vegetable "Cooking With Bon Appetite" Series From 1983. My Brother And His Fiance Are Vegetarians And They Love It When I Make This For Them. I Hope Y

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