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Credit: Cyd McDowell

Recipe Summary

prep:
15 mins
additional:
40 mins
total:
55 mins
Yield:
Makes 4 entrée servings or 8 side servings
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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

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  • 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.

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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