Turkey Artichoke Pie
rec.food.recipes/JimK/1998

Great for leftover turkey.

1 package (10 - 12 ounces) chopped spinach
2 cups cooked rice
4 tablespoons butter
1 package (about 9 ounces) frozen artichoke hearts
1 1/2 cups cubed turkey
1 cup grated Monterey Jack cheese
2 tablespoons butter
1/4 - 1/2 pound mushrooms
2 tablespoons flour
1/2 teaspoon curry
1/2 teaspoon garlic powder
1 teaspoon mustard
1 cup milk
salt and pepper

Cook spinach and drain well. Combine spinach, rice, and 2 tablespoons of butter. Press evenly over bottom and sides of a greased 9 inch pie pan. Cover and chill 1/2 - 1 hour.

Blot artichokes dry and cut each into 2 or 3 pieces. Arrange artichokes over the bottom of the pie pan. Add turkey, then cheese.

Melt 2 tablespoons of butter in a saucepan and saute mushrooms. Stir in flour and curry until bubbly. Add garlic powder, mustard, and milk. Stir until thickened. Add salt and pepper. Pour over pie. You may cover and chill pie at this point if desired.

Bake at 350 degrees for 45 minutes (1 hour if chilled).