Rating: 4 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
  • 8 Ratings
Cyd McDowell

Gallery

Credit: Frances Janisch

Recipe Summary

hands-on:
15 mins
total:
55 mins
Yield:
Serves 4 as a main dish or 8 as a side dish
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Place the olive oil in a medium skillet and place over medium heat. Add the garlic. Cook and stir 1 minute, until fragrant. Add the spinach and sauté gently for 2 minutes. Remove from heat and season with the salt and pepper; set aside.

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  • Coat a large baking sheet with cooking spray. Unfold 1 piecrust onto the baking sheet. Spoon the spinach mixture evenly over the crust, leaving a 1-inch border around the edge. Layer the cottage cheese, mushrooms, and peppers over the spinach. Sprinkle with the thyme and Parmesan.

  • Brush half the egg around the crust's 1-inch border. Place the second crust on top and crimp the edges to seal. Brush evenly with the remaining egg. Cut slits in the top crust to allow steam to escape. Bake 35 minutes or until golden. Cool on a rack for 5 minutes before serving. Serve warm or at room temperature.

Nutrition Facts

calcium 170mg; 526 calories; carbohydrates 50g; cholesterol 55mg; fat 26g; fiber 4g; iron 4mg; protein 18mg; saturated fat 4g; sodium 1925mg.
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