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.
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.
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