Recipe makes a 13” x 9” pan OR 24- 2” x 2” Squares OR 48+ mini bite-size squares

2 Tablespoons Olive Oil
¼ cup Onion, finely chopped
1 large clove Garlic, crushed
2 cups Fresh Spinach, thin julienne
1 – 13.75 oz can Artichoke Hearts, drained, chopped fine
6 biscuits Andrea’s Gluten Free Ready to Bake Biscuit Dough, thawed
2 – 8 oz packages Cream Cheese  
2 large Eggs  
¾ cup Parmesan Cheese, grated
½ teaspoon Black Pepper 

Thaw Biscuit Dough in refrigerator 4 hours or at room temp about 30 minutes.
Sauté onion and garlic in olive oil over med-high heat until transparent and slightly golden.
Add Spinach and sauté until wilted. Stir in Artichoke Hearts. Set aside.

Beat cream cheese in mixer until smooth and creamy. Scrape bowl often to avoid lumps of cream cheese in filling. Add eggs, 1 at a time. Add sauteed spinach mixture, parmesan cheese and pepper and mix thoroughly.

Press thawed biscuit dough into 13” x 9” pan, sprayed with non-stick spray.

Pour Spinach Artichoke filling over biscuit dough layer. Spread evenly.

Bake in preheated 350° oven for 25 – 30 minutes, or until center is firm and top is lightly golden. Allow to cool 15 – 20 minutes before slicing.

For best results, make ahead and chill before slicing into wedges. Reheat wedges in 400° oven for 8-10 minutes. Serve Warm.