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Spinach Mushroom No Pan Pie

Spinach Mushroom No Pan Pie
  • Prep 15 min
  • Total 35 min
  • Ingredients 4
  • Servings 2
Ready-to-go pie crust makes this no-pan pie easy. Then, top it with 4 delish ingredients and voilà! Dinner, done.
By Angie McGowan
Updated August 17, 2012

Ingredients

  • 1 tablespoon olive oil
  • 2 cups sliced fresh mushrooms
  • 1 bag (6 oz) washed fresh spinach
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.

  • 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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