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
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
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 wedges 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.
Remove 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.
PEPPERS have all the
flavor of homemade but
you save time and effort.
And they're delicious
even when peppers are
out of season.