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Italian Vegetable Pie
(Makes 6 main course or 12 appetizer servings)
(Makes 6 main course or 12 appetizer servings)
Filling:
2 tablespoons olive oil
1 pound white mushrooms, sliced
1/4 cup finely chopped onion
1 garlic clove, minced
10 ounces frozen chopped spinach, cooked and well drained
1 tablespoon flour
4 eggs
15 ounces ricotta cheese
1/4 cup grated Parmesan cheese
1 cup diced mozzarella cheese
1/4 teaspoon ground nutmeg
Salt and pepper
6 ounces roasted red peppers, cut into strips
Pastry for 2-crust 10-inch pie
Egg glaze: 1 egg and 1 tablespoon sour cream
Optional: Traditional Tomato Sauce for dipping
2 tablespoons olive oil
1 pound white mushrooms, sliced
1/4 cup finely chopped onion
1 garlic clove, minced
10 ounces frozen chopped spinach, cooked and well drained
1 tablespoon flour
4 eggs
15 ounces ricotta cheese
1/4 cup grated Parmesan cheese
1 cup diced mozzarella cheese
1/4 teaspoon ground nutmeg
Salt and pepper
6 ounces roasted red peppers, cut into strips
Pastry for 2-crust 10-inch pie
Egg glaze: 1 egg and 1 tablespoon sour cream
Optional: Traditional Tomato Sauce for dipping
Preheat oven to 375 degrees F.
To make the filling:
Heat the olive oil in a large skillet over medium heat.
Add the mushrooms, onion, and garlic.
Cook until the mushrooms are tender, 8 to 10 minutes.
Add the spinach; cook until the liquid is evaporated, about 2 minutes.
Stir in the flour; remove from heat and set aside.
In a large bowl, beat together the eggs, ricotta, Parmesan, mozzarella, and nutmeg.
Season the mixture with salt and pepper.
Stir 1 cup of the egg and cheese mixture into the mushroom mixture.
To assemble the pie:
On a lightly floured surface, roll half of the pastry into a 13-inch round.
Line a 10-inch deep dish pie plate with the pastry; the dough will hang over the edges.
Spread 2 cups of the mushroom mixture over the bottom of the pie crust.
Then spread 1 cup of the cheese mixture over the mushrooms.
Add a layer of the red pepper strips.
Spread the remaining mushrooms and then the remaining cheese mixture.
Roll the remaining pastry to a 12-inch round.
Place the pastry over the filling.
Fold top crust over the bottom around the rim of the pie plate; flute the edges.
Cut slits in the top crust so that steam can escape during baking.
Reroll any pastry scraps to decorate the top crust.
In a small bowl, combine the egg and sour cream.
Brush the egg glaze over the top crust and fluted edges.
Place the pie plate on a baking sheet to catch any drippings.
Bake for 1 hour over until golden brown.
Allow to cool on wire rack for 20 minutes before serving.
Cut into wedge to serve.
Optional: Use tomato sauce for dipping, if desired.
To make the filling:
Heat the olive oil in a large skillet over medium heat.
Add the mushrooms, onion, and garlic.
Cook until the mushrooms are tender, 8 to 10 minutes.
Add the spinach; cook until the liquid is evaporated, about 2 minutes.
Stir in the flour; remove from heat and set aside.
In a large bowl, beat together the eggs, ricotta, Parmesan, mozzarella, and nutmeg.
Season the mixture with salt and pepper.
Stir 1 cup of the egg and cheese mixture into the mushroom mixture.
To assemble the pie:
On a lightly floured surface, roll half of the pastry into a 13-inch round.
Line a 10-inch deep dish pie plate with the pastry; the dough will hang over the edges.
Spread 2 cups of the mushroom mixture over the bottom of the pie crust.
Then spread 1 cup of the cheese mixture over the mushrooms.
Add a layer of the red pepper strips.
Spread the remaining mushrooms and then the remaining cheese mixture.
Roll the remaining pastry to a 12-inch round.
Place the pastry over the filling.
Fold top crust over the bottom around the rim of the pie plate; flute the edges.
Cut slits in the top crust so that steam can escape during baking.
Reroll any pastry scraps to decorate the top crust.
In a small bowl, combine the egg and sour cream.
Brush the egg glaze over the top crust and fluted edges.
Place the pie plate on a baking sheet to catch any drippings.
Bake for 1 hour over until golden brown.
Allow to cool on wire rack for 20 minutes before serving.
Cut into wedge to serve.
Optional: Use tomato sauce for dipping, if desired.
Basic Pie Pastry
(Makes a double crust for a 9-1/2 to 10 inch pie)
3 cups flour
1 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
1/2 cup cold vegetable shortening, cut into pieces
1/2 cup cold water
Put the flour and salt in the bowl of a food processor.
Pulse 5 to 6 times to blend.
Scatter the butter and shortening over the flour.
Pulse several times to cut the butter/shortening into the flour.
Add half of the water and pulse a few times.
Add the remaining water until the dough starts to come together.
Remover the dough from the bowl. Divide the dough in half.
Form the dough into balls; flatten the balls into disks.
Wrap and refrigerate for at least 1 hour or overnight before rolling.
(Makes a double crust for a 9-1/2 to 10 inch pie)
3 cups flour
1 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
1/2 cup cold vegetable shortening, cut into pieces
1/2 cup cold water
Put the flour and salt in the bowl of a food processor.
Pulse 5 to 6 times to blend.
Scatter the butter and shortening over the flour.
Pulse several times to cut the butter/shortening into the flour.
Add half of the water and pulse a few times.
Add the remaining water until the dough starts to come together.
Remover the dough from the bowl. Divide the dough in half.
Form the dough into balls; flatten the balls into disks.
Wrap and refrigerate for at least 1 hour or overnight before rolling.
Italian Vegetable Pie, filled with mushrooms, spinach, roasted red peppers, and cheese, is a
wonderful vegetarian main dish or appetizer. The pie is a delicious addition to a brunch or buffet
table. It can be made ahead of time and reheated; it also freezes well. We have included a recipe
for Basic Pie Pastry but you may also use ready-made double-crust pie pastry.
wonderful vegetarian main dish or appetizer. The pie is a delicious addition to a brunch or buffet
table. It can be made ahead of time and reheated; it also freezes well. We have included a recipe
for Basic Pie Pastry but you may also use ready-made double-crust pie pastry.
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