Ingredients for Easy Cheddar Spinach And Mushroom Pie With Puff Pastry Crust
- Puff Pastry Sheet
- 8 oz cream cheese
- 1/2 cup half-and-half
- 2 large eggs
- Sliced Mushrooms
- Frozen Spinach
- Cheddar Cheese
- Parmesan Cheese
- Green Onions
- Seasoning Salt
- Pepper
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How to Make Easy Cheddar Spinach And Mushroom Pie With Puff Pastry Crust
- Preheat oven to 400°F (200°C).
- Roll out one sheet (14.1 oz) of puff pastry to an 11-inch square and gently press it into a 9-inch deep-dish pie plate. Trim and crimp the edges.
- In a large bowl, sauté 1 cup of sliced fresh mushrooms in 1 tablespoon of olive oil until softened. (If using more than 1 cup of mushrooms, consider using a 10-inch pie plate and rolling the puff pastry slightly larger.)
- Add 10 oz of fresh spinach (squeeze out excess water), 1/2 cup chopped red bell pepper (optional), and cook for 2-3 minutes until wilted.
- In a separate bowl, beat 8 oz of cream cheese until smooth. Whisk in 1/2 cup of half-and-half and 2 large eggs until well combined.
- Stir in the sauteed mushroom and spinach mixture, 1 1/2 cups shredded sharp cheddar cheese, 1/4 cup grated Parmesan cheese, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Pour the filling into the puff pastry crust.
- Sprinkle an additional 1/2 cup of grated Parmesan cheese over the top.
- Bake for 25-30 minutes, or until the filling is set and the crust is golden brown.
- Let cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
5g
Fat
63g
Carbs
6g
