Savory Mushroom Spinach Pie: Easy Recipe For A Delicious Meal

Making a mushroom spinach pie is a delightful way to combine earthy flavors with a flaky, golden crust. This savory dish begins with sautéing mushrooms until they release their moisture and develop a rich, umami taste, while spinach is wilted to perfection, adding a fresh, slightly sweet contrast. The filling is then enhanced with aromatic garlic, creamy cheese, and a hint of nutmeg for depth. Encased in a buttery, homemade or store-bought pie crust, the mixture bakes until the crust is crisp and the interior is warm and gooey. Whether served as a main course or a side dish, this mushroom spinach pie is a comforting and satisfying meal that’s perfect for any occasion.

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Prepare Pie Crust: Mix flour, butter, salt, and water. Chill dough before rolling

To begin preparing the pie crust for your mushroom spinach pie, gather your ingredients: all-purpose flour, cold unsalted butter, a pinch of salt, and ice-cold water. The key to a flaky and tender crust lies in keeping the ingredients cold, so ensure your butter is chilled and your water is icy. Start by measuring out 2 and 1/2 cups of flour and placing it in a large mixing bowl. Add a teaspoon of salt to the flour and whisk these dry ingredients together until well combined. This step ensures that the salt is evenly distributed throughout the flour, which is crucial for flavor balance.

Next, cut the cold butter into small cubes. You’ll need about 1 cup (2 sticks) of butter for this recipe. Add the butter cubes to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This technique creates layers in the dough, which will make the crust flaky when baked. Be careful not to overmix, as the warmth from your hands can melt the butter and affect the texture of the crust.

Once the butter is incorporated, gradually add the ice-cold water, one tablespoon at a time. Mix gently after each addition, just until the dough starts to come together. You’ll likely need about 6 to 8 tablespoons of water, but this can vary depending on the humidity and the flour. The goal is to form a dough that holds together without being sticky or overly wet. When you can gather the dough into a ball and it feels slightly tacky but not wet, you’ve added enough water.

Divide the dough into two equal portions, one for the bottom crust and one for the top. Flatten each portion into a disc, which makes rolling easier later. Wrap the discs tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough is essential, as it allows the gluten strands to relax and the butter to firm up again. This resting period prevents the dough from shrinking during rolling and baking, ensuring a perfectly shaped pie crust.

After chilling, remove one dough disc from the refrigerator and let it sit at room temperature for about 5 minutes to soften slightly, making it easier to roll. On a lightly floured surface, use a rolling pin to roll the dough into a circle about 12 inches in diameter and 1/8 inch thick. Carefully transfer the rolled dough to a 9-inch pie dish, pressing it firmly into the bottom and sides. Trim any excess dough from the edges, leaving about a 1-inch overhang. Repeat the rolling process with the second dough disc for the top crust, if your recipe requires it. Now your pie crust is ready for filling with the savory mushroom and spinach mixture.

Sauté Mushrooms: Cook mushrooms with garlic, thyme, and olive oil until golden brown

To begin the process of making a mushroom spinach pie, one of the crucial steps is to sauté the mushrooms to perfection. This involves cooking the mushrooms with garlic, thyme, and olive oil until they achieve a beautiful golden-brown color. Start by selecting fresh, high-quality mushrooms, such as cremini or button mushrooms, and gently cleaning them with a damp cloth or brush to remove any dirt. Avoid washing them under running water, as mushrooms can absorb excess moisture, which may affect the sautéing process.

Once the mushrooms are cleaned, slice them evenly to ensure consistent cooking. In a large skillet or frying pan, heat a generous amount of olive oil over medium heat. The olive oil not only adds flavor but also helps in achieving the desired golden-brown color. Add finely chopped garlic to the pan, allowing it to infuse the oil with its aromatic essence. Be cautious not to burn the garlic, as it can turn bitter quickly. After the garlic becomes fragrant, usually within 30 seconds to a minute, add the sliced mushrooms to the pan.

As the mushrooms cook, sprinkle fresh or dried thyme over them, stirring occasionally to coat the mushrooms evenly with the herbs and oil. Thyme complements the earthy flavor of mushrooms, enhancing the overall taste of the pie. Continue cooking the mushrooms, stirring occasionally, until they release their moisture and start to brown. This process may take around 8-10 minutes, depending on the heat and the quantity of mushrooms. It's essential to be patient during this step, as rushing can result in uneven cooking or steaming instead of sautéing.

The mushrooms are ready when they develop a rich, golden-brown color and a slightly crispy texture around the edges. At this stage, they should have reduced in size and developed a concentrated, savory flavor. Remove the sautéed mushrooms from the heat and set them aside to cool slightly before incorporating them into the spinach pie filling. Properly sautéing the mushrooms is key to unlocking their full flavor potential, which will ultimately elevate the taste of the entire mushroom spinach pie. This step, though seemingly simple, requires attention to detail and a gentle touch to achieve the perfect balance of texture and flavor.

Wilt Spinach: Blanch spinach, squeeze out excess water, and chop finely for filling

To prepare the spinach for your mushroom spinach pie, the first step is to wilt the spinach properly. Start by bringing a large pot of salted water to a rolling boil. While the water heats up, prepare a large bowl of ice water. This ice bath will be crucial for stopping the cooking process and preserving the vibrant green color of the spinach. Once the water is boiling, carefully add the fresh spinach leaves to the pot. Blanching the spinach in this manner helps to soften the leaves and reduce their volume, making them easier to work with in the pie filling.

After adding the spinach to the boiling water, let it cook for about 30 seconds to one minute. The exact timing can vary depending on the tenderness of the spinach, but you’re looking for the leaves to wilt and turn bright green. As soon as the spinach is wilted, use a slotted spoon or tongs to transfer it directly into the ice water bath. This rapid cooling halts the cooking process and ensures the spinach retains its color and texture. Allow the spinach to sit in the ice water for another minute or so to fully cool down.

Once the spinach is cooled, remove it from the ice bath and transfer it to a clean kitchen towel or several layers of paper towels. The goal now is to remove as much excess water as possible, as this will prevent the pie filling from becoming soggy. Gather the corners of the towel and gently squeeze the spinach over the sink, applying enough pressure to extract the water but being careful not to bruise the leaves. You’ll notice a significant reduction in volume as the water is released. Repeat this process if necessary until the spinach is just damp, not wet.

With the spinach now wilted and drained, it’s time to chop it finely for the pie filling. Place the squeezed spinach on a cutting board and use a sharp knife to chop it into small, even pieces. The finer the chop, the more evenly the spinach will distribute throughout the filling, ensuring every bite of the pie is flavorful. Aim for a consistency that is uniform but not mushy—small, distinct pieces work best. This finely chopped spinach will now be ready to combine with the mushrooms and other ingredients in your pie filling.

Properly wilting, draining, and chopping the spinach is a key step in creating a delicious mushroom spinach pie. It ensures the spinach contributes the right texture and flavor without overwhelming the other ingredients. By blanching the spinach, you preserve its color and tenderness, while squeezing out the excess water prevents the pie from becoming watery. Finely chopping the spinach allows it to blend seamlessly into the filling, creating a harmonious balance with the mushrooms and other components. With this step complete, you’re well on your way to assembling a savory and satisfying mushroom spinach pie.

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Assemble Pie: Layer crust, mushroom-spinach mix, and cheese. Top with second crust

To assemble your mushroom spinach pie, begin by preparing your pie crust. Roll out the first crust on a lightly floured surface until it’s about 1/8 inch thick. Carefully transfer it to a 9-inch pie dish, pressing it firmly into the bottom and sides. Trim any excess dough, leaving about a 1-inch overhang to ensure a neat seal later. This first layer of crust serves as the foundation for your pie, so make sure it’s evenly distributed and free of cracks.

Next, spoon the prepared mushroom-spinach mixture into the pie dish, spreading it evenly over the crust. The mixture should be thick and well-combined, with sautéed mushrooms, wilted spinach, and any additional seasonings or cream binding it together. Pack it gently with a spatula to ensure it’s compact but not overly pressed, as this will help the pie hold its shape during baking. The mushroom-spinach layer is the star of the pie, so take care to distribute it uniformly.

Once the mushroom-spinach mix is in place, sprinkle a generous layer of shredded cheese over it. Cheddar, mozzarella, or a mix of cheeses work well, adding creaminess and a savory depth to the pie. Ensure the cheese covers the entire surface of the mushroom-spinach mixture, as it will melt and bind the layers together during baking. This cheese layer not only enhances flavor but also acts as a moisture barrier, preventing the top crust from becoming soggy.

Now, roll out the second pie crust in the same manner as the first. Place it over the filled pie dish, carefully draping it over the mushroom-spinach and cheese layers. Trim the edges, leaving a slight overhang, and then press the top and bottom crusts together to seal. Crimp the edges with a fork or your fingers for a decorative finish and to ensure the filling stays securely inside. This second crust will turn golden and flaky in the oven, providing a satisfying contrast to the rich filling.

Finally, cut a few small slits in the top crust to allow steam to escape during baking. This step is crucial to prevent the pie from cracking or bubbling over. Brush the top crust lightly with beaten egg or melted butter for a glossy, golden finish. Your pie is now fully assembled and ready to be baked until the crust is golden brown and the filling is heated through, resulting in a delicious, savory mushroom spinach pie.

Bake & Serve: Bake at 375°F for 30-35 minutes until crust is golden

To achieve the perfect mushroom spinach pie with a golden, flaky crust, the baking process is crucial. Preheat your oven to 375°F (190°C) at least 10 minutes before you plan to bake. This ensures the oven reaches the correct temperature, allowing for even cooking. While the oven heats up, prepare your pie by placing it on a baking sheet lined with parchment paper or a silicone mat. This not only prevents the bottom crust from getting soggy but also makes it easier to transfer the pie in and out of the oven.

Once the oven is preheated, carefully place the baking sheet with the pie on the center rack. Set a timer for 30 minutes to ensure you don’t lose track of time. The pie will need to bake for 30 to 35 minutes, depending on your oven and the thickness of your crust. During the first 20 minutes, the pie will begin to set, and the filling will heat through. The final 10 to 15 minutes are critical for achieving that desired golden-brown crust. Keep an eye on the pie during this time to prevent overbrowning.

To test if the pie is done, look for a few key indicators. The crust should be a rich, golden color, and the edges may appear slightly darker. You may also notice the filling bubbling slightly around the edges, which is a sign that it’s hot and fully cooked. If the crust is browning too quickly but the filling isn’t yet done, loosely cover the top with aluminum foil to prevent further browning while the pie finishes baking.

Once the pie is baked to perfection, remove it from the oven and let it cool for at least 10 minutes before serving. This resting period allows the filling to set, making it easier to slice and serve neat portions. Use a sharp knife to cut through the crust and filling smoothly. The contrast between the crispy, golden exterior and the creamy, flavorful interior will make every bite worth the effort.

Finally, serve your mushroom spinach pie warm, either as a main dish or a hearty side. Pair it with a fresh salad or a bowl of soup for a complete meal. The baked pie can also be stored in the refrigerator for up to 3 days and reheated in the oven to restore its crispness. Enjoy the satisfaction of a homemade pie that’s both delicious and beautifully baked to golden perfection.

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