Prep Time
15 Mins
Other Time
40 Mins
Yield
Makes 4 entrée servings or 8 side servings
Photo: Cyd McDowell

How to Make It

Step 1

Preheat oven to 400°F. Place the olive oil in a medium skillet and place

Step 2

over medium heat. Add the garlic. Cook and stir 1 minute, until

Step 3

fragrant. Add the spinach and sauté gently for 2 minutes. Remove from

Step 4

heat and season with the salt and pepper; set aside.

Step 5

Coat a large baking sheet with cooking spray. Unfold 1 piecrust onto the

Step 6

baking sheet. Spoon the spinach mixture evenly over the crust, leaving a

Step 7

1-inch border around the edge. Layer the cottage cheese, mushrooms, and

Step 8

peppers over the spinach. Sprinkle with the thyme and Parmesan.

Step 9

Brush half the egg around the crust's 1-inch border. Place the second

Step 10

crust on top and crimp the edges to seal. Brush evenly with the

Step 11

remaining egg. Cut slits in the top crust to allow steam to escape. Bake

Step 12

35 minutes or until golden. Cool on a rack for 5 minutes before serving.

Step 13

Serve warm or at room temperature.

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