Saturday, April 4, 2015

Spinach, Mushroom and Walnut Pie

Baby Spinach 

Submitted by Andrea Grassby Valentini

This is a great side dish for the holiday meal and it only takes about 6 minutes to put together.


2 (397g) Packages Frozen Puff Pastry, thawed
 2 Tbsp. Olive Oil
 4 Cups Sliced Crimini or Shiitake Mushrooms
 8 Cups Baby Spinach, packed
 1/4 Cup Walnuts, chopped
 1 Bulb Roasted Garlic
 1/2 teaspoon Dried Rosemary, crumbled
 Salt and Pepper

Preheat the oven to 350ºF.

 Heat 1 tbsp. of olive oil in a large sauté pan.  Add the mushrooms and sauté until soft and browned.  Remove the mushrooms to cool.

Add the remaining oil and sauté the spinach leaves. Allow the spinach to wilt and the mushrooms cool.

Roll out the first package of dough into about a 12″x8″ rectangle. Place the dough onto a parchment lined baking sheet.

Top the dough with the mushrooms, then the wilted spinach.

Sprinkle over salt, pepper, rosemary and chopped walnuts.

Roll out the remaining dough to top the pie, crimping and tucking the edges under.

Lightly score the top with a sharp blade, occasionally piercing for steam vents.

Bake in the center of the oven for 20 – 25 minutes, until golden and crisp.

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