Three Cheese Mushroom and Spinach Pie
Discover the ultimate comfort food with this Three Cheese Mushroom and Spinach Pie, a rich and savory delight wrapped in golden, flaky puff pastry. This recipe combines the earthy goodness of sautéed mushrooms and tender baby spinach with a luxurious trio of cheeses—creamy ricotta, gooey mozzarella, and nutty Parmesan—all seasoned with hints of garlic and a touch of nutmeg for depth. Ideal for cozy family dinners or special gatherings, this pie features an irresistible filling encased in buttery pastry and finished with a glossy egg wash for an impressive presentation. With simple prep and hearty flavors, this vegetarian pie is a show-stopping addition to your table. Perfect for vegetarian main courses, easy weeknight dinners, or make-ahead meal ideas!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 250 grams Mushrooms, sliced
- 150 grams Baby spinach leaves
- 200 grams Ricotta cheese
- 150 grams Mozzarella cheese, shredded
- 50 grams Parmesan cheese, grated
- 2 Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 2 sheets Puff pastry sheets
- 1 Egg (for egg wash)
- 1 tablespoon Water
Instructions
Preheat your oven to 190°C (375°F) and prepare a 9-inch pie dish by lightly greasing it.
Heat a large skillet over medium heat and melt the butter with the olive oil.
Add the chopped onion to the skillet and sauté it for 3-4 minutes until translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Add the baby spinach to the skillet and cook for 2-3 minutes, or until wilted. Remove the skillet from heat and let the mixture cool slightly.
In a large mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, eggs, salt, black pepper, and nutmeg (if using). Mix well.
Add the cooled mushroom and spinach mixture to the bowl and stir until evenly incorporated.
Roll out one sheet of puff pastry and press it into the prepared pie dish, leaving some overhang around the edges.
Pour the cheese, mushroom, and spinach filling into the pastry-lined dish, spreading it out evenly.
Roll out the second sheet of puff pastry and place it over the filling. Trim any excess pastry, and seal the edges by crimping or pressing with a fork.
Whisk together the egg and water to make an egg wash. Brush the top of the pastry with the egg wash for a golden finish.
Using a sharp knife, cut a few small slits in the top pastry layer to allow steam to escape.
Bake in the preheated oven for 35-40 minutes, or until the pie is golden brown and flaky.
Allow the pie to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 5288 mg | 230% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 16.2 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 2752 mg | 212% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2464 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
