Mushroom and Spinach Rustic Pie is a traditional British recipe for a classic rustic vegetarian pie of vegetables, spinach, mushrooms and cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom and Spinach Rustic Pie.
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Ingredients:
125g unsalted butter
350g plain flour
Salt
25g parmesan cheese
egg yolk
water
250g spinach
25g butter
large onion, chopped
75g oyster mushroom
4 skinned, chopped, plum tomatoes
125g diced mozzarella
salt and pepper
3 eggs, beaten
Method:
Rub 125g unsalted butter into 350g plain flour with a pinch of salt to make a fine crumb texture. Stir-in 25g of grated parmesan cheese and then add an egg yolk and enough cold water to mix to a dough. Knead lightly and chill the pastry for 30 minutes.
Meanwhile wash 250g spinach and cook for 1–2 minutes until just wilted. Drain well and then roughly chop. In a frying pan, melt 25g butter, adding a chopped large onion. Cook until soft and golden. Add this to the same bowl as the spinach, mixing in 75g of a well-textured mushroom such as oyster mushrooms, porcini or chanterelles. Add four skinned, chopped plum tomatoes, 125g diced mozzarella cheese, salt, pepper and three large beaten eggs. Mix together well, then trim 2/3 of the pastry, rolling out in preparation to line a 23cm-deep quiche tin.
Trim the edges, and dampen with water, spooning-in the filling. Roll out the remaining pastry, and cover the top, pinching the edges together to seal. Brush the top with a little beaten egg and bake in a pre-heated oven at 200°C (400°F/Gas Mark 6) for 25 minutes, or until golden.
