Mushroom Yoghurt Pie w/ Spinach Crust

Mushroom Yoghurt Pie w Spinach Pastry

Mushroom Yoghurt Pie w/ Spinach Crust is the recipe attached to the Spinach Pie Crust I posted a little while ago.

This recipe comes direct from one of my most favourite cookbooks, The Enchanted Broccoli Forest by Mollie Katzen. Every page you turn to has a recipe you want to try – 289 pages of delicious vegetarian dishes that i’m slowly getting through. I’ve said it before, this book deserves to be in everyones cookbook collection.

This is a flavoursome pie with a simply stunning pie crust that I know you will make more than once. Every time you walk past a bunch of silverbeet or spinach, this pie base will pop into your head with an endless list of fillings to try it with.

Enjoy… Blondie

Ingredients

Spinach crust

350g of spinach or 1 bunch of silverbeet

2 tbs butter

3/4 cup plain flour

3/4 cup almond meal

1 tsp salt

Filling

1 tbs butter

1 large onion, finely chopped

350g mixed mushrooms – swiss browns, button etc, sliced

1/2 lemon, juiced

2 tbs whole wheat flour or plain flour

1 egg

1 cup yoghurt

1/2 cup of tasty cheese, grated – plus extra for the top

1/4 cup parsley, chopped

1/2 tsp salt and lots of pepper

1 tbs paprika

Method

Pre heat oven to 190°C / 375°F

Grease a 9″ pie tin

Remove the ribs from the silverbeet, if using, and blitz in a food processor till finely chopped. If you are using English spinach just place the leaves in the processor and blitz till finely chopped.

Spinach Pie Crust

Melt the butter in a large pan/wok and cook the spinach or silverbeet till just limp.

Take off the heat and mix in the flour, almond meal and salt. Stir well till completely combined.

Spinach Parmesan biscuits

Spinach Parmesan Biscuits

Press into the grease pie tin and cook for 30 mins. Leave to cool while you prepare the filling.

Spinach Pie Crust

Spinach Pie Crust

Filling

Heat the butter in a pan and cook the chopped onions till blonde, about 10 minutes on medium heat.

Add the sliced mushrooms with the lemon juice and cook for about 10 minutes or till most of the moisture is absorbed.

Slowly incorporate the flour and cook for 5 minutes, stirring continually.

Remove from the heat and leave to cool slightly.

In a bowl, mix together the yoghurt, egg, parsley and cheese. Add salt and pepper to taste and then add this mixture to the cooked mushrooms. Stir well to incorporate.

FinSkis_Mushroom Yoghurt Pie w Spinach Pastry_5

Pour the filling into the spinach pastry crust and top with paprika and cheese.

FinSkis_Mushroom Yoghurt Pie w Spinach Pastry_4

Cook for 35 minutes.

Mushroom Yoghurt Pie w Spinach Pastry

Serve with a salad… Enjoy!

Mushroom Yoghurt Pie w Spinach Pastry

Mushroom Yoghurt Pie w Spinach Pastry

Mushroom Yoghurt Pie w/ Spinach Crust
Author: 
Recipe type: Lunch
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Mushroom Yoghurt Pie w/ Spinach Crust is a delicious and tasty pie alternative, especially the spinach crust. You will be making this more than once!
Ingredients
Spinach crust
  • 350g of spinach or 1 bunch of silverbeet
  • 2 tbs butter
  • ¾ cup plain flour
  • ¾ cup almond meal
  • 1 tsp salt
Filling
  • 1 tbs butter
  • 1 large onion, finely chopped
  • 350g mixed mushrooms - swiss browns, button etc, sliced
  • ½ lemon, juiced
  • 2 tbs whole wheat flour or plain flour
  • 1 egg
  • 1 cup yoghurt
  • ½ cup of tasty cheese, grated – plus extra for the top
  • ¼ cup parsley, chopped
  • ½ tsp salt and lots of pepper
  • 1 tbs paprika
Instructions
  1. Pre heat oven to 190°C / 375°F
  2. Grease a 9″ pie tin
  3. Remove the ribs from the silverbeet, if using, and blitz in a food processor till finely chopped. If you are using English spinach just place the leaves in the processor and blitz till finely chopped.
  4. Melt the butter in a large pan/wok and cook the spinach or silverbeet till just limp.
  5. Take off the heat and mix in the flour, almond meal and salt. Stir well till completely combined.
  6. Press into the grease pie tin and cook for 30 mins. Leave to cool while you prepare the filling.
Filling
  1. Heat the butter in a pan and cook the chopped onions till blonde, about 10 minutes on medium heat.
  2. Add the sliced mushrooms with the lemon juice and cook for about 10 minutes or till any moisture is absorbed.
  3. Slowly incorporate the flour and cook for 5 minutes, stirring continually.
  4. Remove from the heat and leave to cool slightly.
  5. In a bowl, mix together the yoghurt, egg salt, parsley and cheese. Add salt and pepper to taste. Add this mixture to the cooked mushrooms and stir to incorporate.
  6. Pour the filling into the spinach pastry crust and top with paprika and cheese and cook for 35 minutes

 

 

(Visited 53 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge