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Spinach Mushroom No Pan Pie

(1)
  1 reviews
  • 15 min prep time
  • 35 min total time
  • 4 ingredients
  • 2 servings
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Ready-to-go pie crust makes this no-pan pie easy. Then, top it with 4 delish ingredients and voilà! Dinner, done.

Recipe by Angie McGowan
August 17, 2012

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

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

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.

No nutrition information available for this recipe
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