This is my version of the classic Italian Easter Pie.
This is a meal that is typically served on holidays. I can almost understand why: there are a dozen reasons. Because I did not use the DOZEN eggs most recipes I looked at called for, I needed to up the ingredients, and therefore I wound up enhancing the flavor. I put artichokes, sun-dried tomatoes, spinach, sausage and homemade tofu ricotta in there. The crust was a snap to make, using the food processor, and I added a teaspoon each of oregano and basil to it. It came out flaky and crispy and oh, so delicious.
I am not a fan of bland, so I am glad this turned out so wonderful.
Cost Breakdown:
crust: $1
sausage: $1
artichoke and spinach: $3
onion, seasoning, garlic: $1
tofu, lemon, almond: $3
salad: $3
Total to feed a family of 5:
$12.00
