Recipe
1.
Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook until it is translucent (about 5 minutes). Add the garlic and the sliced mushrooms and cook* until the mushrooms are soft and any liquid has evaporated (about 8-10 minutes). Season with salt and pepper.
2.
Leave the mushrooms in the pan, and add the spinach. Cook until the spinach wilts (2-3 minutes). Remove from heat and allow to cool slightly.
3.
Preheat your oven to 200°C. Roll out the first sheet of puff pastry and transfer it to 25cm pie dish, leaving a little pastry to hang over the edge of the dish.
4.
Evenly distribute the spinach and mushroom mixture over the pastry leaving a 5cm border around the edges. Sprinkle the grated cheddar and Parmesan cheese over the vegetable mixture.
5.
Roll out the second puff pastry sheet and use a pizza cutter to slice it into ten strips between 2 and 3 cm wide. Using the strips of dough to create a nice woven pie crust effect over the top of the mushroom and cheese mix. 5. Cut off any excess dough and pinch the edges to seal them or create a crimped edge. Brush the pastry top and visible sides with beaten egg to give it a golden finish when cooked.
6.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp. Remove from the oven and allow to cool slightly before cutting into slices. Garnish with fresh thyme leaves if desired. Serve warm.
Ingredients
For 4 servings
150 g
of fresh mushrooms or canned mushrooms, sliced
2
sheets of ready-rolled puff pastry
200 g
of fresh spinach leaves
1
medium onion, finely chopped
2
cloves of garlic, minced
100 g
of grated cheddar cheese
50 g
of grated Parmesan cheese
1
egg, beaten
2 Tbsp
of olive oil
Salt and pepper to taste
Thym frais (facultatif)
Other recipes
Green mushroom lasagna
For 4 servings
45 minutes
Teriyaki broccoli and Shiitake mushrooms
For 2 servings
40 minutes