If you love eating pies, a great one to have is a spinach, artichoke and mushroom pie. Not only is it savory, it’s loaded with fiber and nutrients. It will satisfy the most discriminating palette and help keep you healthy at the same time.
You don’t need to go out to a restaurant to eat this pie. You can make it at home yourself. It takes only a few minutes to prepare the dish and in less than an hour, you’ll have a nice freshly baked and hearty pie!
Gather your ingredients
Purchase a ready made frozen piecrust from the grocery store. Do not use a graham crust. You need a crust for baking meat pies, not cheesecake. For the filling, you will need two cloves of crushed and minced garlic, one large onion chopped, one pack of frozen spinach or a pack or bundle of fresh spinach, a can of mushrooms, two jars of artichoke, salt, pepper, extra virgin olive oil, five eggs, half a cup of fresh milk and a cup of grated cheddar cheese.
Preheat the oven
Turn on the oven and set it at 375 degrees.
Combine the milk and eggs
In a medium sized bowl, whisk together the milk and eggs. Add a bit of salt and pepper. Add ¾ of the cheese in the mixture. Set aside.
Prepare the piecrust
Remove the plastic packaging of the piecrust but leave the crust on the foil pan. Baste the bottom of the pan with a bit of olive oil to prevent sticking. Set aside.
Sauté the filling together in a pan
Get a large sauté pan and place it on the stove over medium heat. Add two tablespoons of olive oil. Sauté the garlic and onions together. Cook the onions until it becomes translucent. Add the mushrooms. Next, add the artichoke hearts and spinach. Cook until well combined and the spinach has wilted down a bit. If you are using fresh spinach, make sure you wash the vegetable is well washed and you chop it coarsely. Add a dash of salt and pepper. Turn off the heat and remove the pan from the stove.
Place the filling in the pie
Spoon the sautéed ingredients in your piecrust. Spread it out evenly. Next, pour the egg, milk and cheese mixture over the sautéed vegetables. Top the pie with the remaining cheese.
Bake in the oven
If you’re salivating by now, you have to wait for a bit more. Place the pie on a cookie sheet and put it in the oven to bake. Leave it for forty minutes or until the pie has set. When it is about done, give the pan a slight shake. The pie is ready if it doesn’t jiggle. When baked, remove the pie from the oven and allow to set for five to ten minutes before slicing.
This pie is delicious! It’s a great way to get your kids to eat these vegetables that they normally wouldn’t eat. Make your own variation and throw in a few more vegetables such as tomatoes, peppers or even zucchini to increase the nutritional value and flavor of the pie. Enjoy!