Easy Cheddar Spinach and Mushroom Pie With Puff Pastry Crust

READY IN: 45mins
Recipe by Kittencalrecipezazz

This is a perfect luncheon dish! You will need a 9-inch deep-dish pie plate, I used fresh sliced mushrooms in place of canned that I sauteed firstly when I made this, and I also added in a small chopped red bell pepper but that is optional. If you use more than 1 cup sauteed fresh mushrooms I suggest to use a 10-inch pie plate instead of 9-inch and roll the puff pastry out a little larger.

Top Review by bluemoon downunder

With mushrooms, spinach and cheese: very much my sort of favourite recipe! I made this pretty much to the recipe, except for using fresh mushrooms and adding a generous handful of baby spinach leaves to the thoroughly squeeze-dried frozen spinach. I also added 4 cloves of minced garlic and a teaspoon of fresh thyme leaves. Very yummy; very re-makeable! 8 serves? 6 people made short work of this at a family dinner by coming back for seconds, even though there were several other dishes. Thank you for another really easy to make winner, Kitten!

Ingredients Nutrition

Directions

  1. Set oven to 400 degrees.
  2. Prepare a 9-inch glass pie plate.
  3. Roll out the puff pastry sheet to an 11-inch square, then transfer to prepared pie plate; trim edges.
  4. In a bowl beat the cream cheese until smooth.
  5. Add in the half and half and eggs; beat until combined.
  6. Squeeze out any moisture in the thawed spinach well using you hands before adding inches.
  7. Add in all remaining ingredients; mix with a wooden spoon to combine.
  8. Pour into puff pastry crust.
  9. Sprinkle with about 1/2 cup grated Parmesan cheese (or to taste).
  10. Bake for about 25 minutes, or until the filling is set.
  11. Cool for 10 minutes before slicing and serving.

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