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Spinach Mushroom Pie How-To

spinach mushroom pie how to
No pan needed for this savory freeform pie that calls for only three ingredients!
By Angie McGowan

This savory makes a perfect dinner along with a simple salad and takes just 3 ingredients!

Want a quick and easy dinner that takes just three ingredients and is super simple? This no-pan pie (or galette) is a great quick dinner recipe and also makes a beautiful brunch item. Using Pillsbury® pie crust, you can fix a savory pie in no time at all!

To get started, just add some sliced mushrooms and fresh spinach to a skillet with a little olive oil. Sauté until the mushrooms are tender and the spinach has wilted, about 5 to 7 minutes.

You could even skip this step if you wanted by using frozen, thawed spinach and canned, drained mushrooms. But be sure to squeeze out as much liquid as possible before topping the pie crust.

sliced mushrooms and fresh spinach sautéed in skillet with a little olive oil

Unroll the Pillsbury® pie crust onto a greased cookie sheet, and top with the spinach and mushrooms.

Sautéed mushrooms and fresh spinach spooned onto Pillsbury pie crust

Fold the edges of the crust over like so until you make it all the way around the pie.

Sautéed mushrooms and fresh spinach wrapped in Pillsbury pie crust

Bake the pie at 450° for 18 to 20 minutes or until the crust is golden brown and crisp.

Spinach Mushroom No-Pan Pie

Serve warm with a simple salad for lunch or dinner or as part of a brunch buffet.



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