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Valerie’s Italian Veggie Pie

Prep Time
15 min
Cook Time
55 min
Yields
8 - 12 servings

Spinach and mushrooms top this simply cheesy Italian pie. Serve as an appetizer or pair with for a light meal.

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ingredients

3
tbsp olive oil
8
ounce white button mushrooms, sliced
2
shallots, chopped
1 5-oz
bag baby spinach, washed and dried
¼
tsp dried Italian seasoning
Kosher salt and freshly ground black pepper
1 8-oz
tube refrigerated crescent rolls
4
cups shredded mozzarella
3
tbsp grated Parmesan or Pecorino-Romano
3
eggs, beaten
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directions

Step 1

Preheat the oven to 350ºF.

Step 2

Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool.

Step 3

Pat the crescent roll dough into a 9-by-13-inch casserole dish.

Step 4

In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.

Step 5

Bake until golden brown, 30 to 40 minutes.

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