Spinach Mushroom No Pan Pie

Blogger Angie McGowan of Eclectic Recipes shares an easy 4-ingredient no-pan pie.

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  • prep time 15 min
  • total time 35 min
  • ingredients 4
  • servings 2
 

Ingredients

1
tablespoon olive oil
2
cups sliced fresh mushrooms
1
bag (6 oz) washed fresh spinach
1
Pillsbury® refrigerated pie crust, softened as directed on box

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Spray cookie sheet with cooking spray.
  • 2 In 10-inch skillet, heat oil over medium-low heat. Cook mushrooms and spinach in oil 5 to 7 minutes or until mushrooms are tender and spinach is wilted.
  • 3 Unroll pie crust on cookie sheet. Spread mushrooms and spinach evenly over crust, leaving about 1 inch around edge. Fold crust edge over in 2-inch sections. Continue around whole pie.
  • 4 Bake 18 to 20 minutes or until crust is golden brown and crisp.
  • 1 Heat oven to 450°F. Spray cookie sheet with cooking spray.
  • 2 In 10-inch skillet, heat oil over medium-low heat. Cook mushrooms and spinach in oil 5 to 7 minutes or until mushrooms are tender and spinach is wilted.
  • 3 Unroll pie crust on cookie sheet. Spread mushrooms and spinach evenly over crust, leaving about 1 inch around edge. Fold crust edge over in 2-inch sections. Continue around whole pie.
  • 4 Bake 18 to 20 minutes or until crust is golden brown and crisp.

EXPERT TIPS

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Expert Tips

Kale can be used in this recipe in place of the spinach.

To add more flavor, sprinkle goat cheese pieces on top of pie after baking.

Nutritional information

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