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Spinach Mushroom Pie How-To

No pan needed for this savory freeform pie that calls for only three ingredients!

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Angie McGowen
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.

Unroll the Pillsbury® pie crust onto a greased cookie sheet, and top with the spinach and mushrooms.
Fold the edges of the crust over like so until you make it all the way around the pie.
Bake the pie at 450° for 18 to 20 minutes or until the crust is golden brown and crisp.
Serve warm with a simple salad for lunch or dinner or as part of a brunch buffet.
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