Real Simple
Makes 4-8 servings
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 10 ounces frozen spinach thaw, squeeze out
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 refrigerated pie crust
- 1 cup cottage cheese
- 10-12 button mushrooms thin slice
- 12 ounces roasted red bell peppers drain, chop
- 1 tablespoon fresh thyme (1 tsp. dried)
- 1/4 cup grated parmesan cheese
- 1 egg light beat
Preheat oven to 400" F. Place the olive oil in a medium skillet and place over medium heat. Add the garlic. Cook and stir 1 minute, until fragrant. Add the spinach and saute gently for 2 minutes. Remove from heat and season with the salt and pepper, set aside.
Coat a large baking sheet with cooking spray. Unfold 1 piecrust onto the baking sheet. Spoon the spinach mixture evenly over the crust, leaving a 1-inch border around the edge. Layer the cottage cheese, mushrooms, and peppers over the spinach. Sprinkle with the thyme and Parmesan.
Brush half the egg around the crust's 1-inch border. Place the second crust on top and crimp the edges to seal. Brush evenly with the remaining egg. Cut slits in the top crust to allow steam to escape. Bake 35 minutes or until golden. Cool on a rack for 5 minutes before serving. Serve warm or at room temperature.
My Notes: Seems like you could do it in a pie tin if you wanted it to look a little neater. I cooked the spinach and mushrooms together and also added onion; worked well. Might try draining spinach mixture before putting into pie shell or else it will be super drippy when you cut in to it.
MXF
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