Easy Cheddar Spinach and Mushroom Pie With Puff Pastry Crust

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.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  puff pastry sheet (use half of a 17-ounce package)
• 4  ounces cream cheese, softened
• 1⁄2 cup half-and-half
• 3  eggs
• 1  cup  canned  sliced mushrooms, very well drained
• 1 (10 ounce) package frozen spinach, thawed and well drained
• 1 1⁄4 cups cheddar cheese, shredded
• 1⁄4 cup  grated parmesan cheese
• 2  green onions, chopped (can use more)
•  seasoning salt, and
•  pepper
• 1⁄2 cup parmesan cheese (or to taste)

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.