 Layered Vegetable Pie
a family favorite, substitutes well.
Layered Vegetable Pie
2 Tbsp vegetable or olive oil
1 pound mushrooms, sliced
½ cup finely chopped shallots or onion
1 medium clove garlic, minced
1 package (10 ounces) frozen chopped spinach, cooked and WELL drained
1 Tbsp all-purpose flour
4 eggs, slightly beaten
1 container (15 ounces) ricotta cheese (nonfat works well)
¼ cup grated Parmesan cheese (fresh is best)
¾ cup shredded mozzarella cheese
¼ cup ground nutmeg
¼ tsp pepper
pastry for 2-crust 10-inch pie
1 egg, separated
1 jar (6 ounces) roasted red peppers, drained and cut into strips
1 Tbsp sour cream or heavy cream
In 10-inch skillet over medium heat, in hot oil, cook mushrooms and onions with garlic until tender, stirring occasionally. Add spinach; cook 2 minutes or until liquid is evaporated, stirring constantly. Stir in flour; set aside.
Preheat oven to 375-degrees. In large bowl, beat together 4 eggs, cheese, nutmeg and pepper. Stir 1 cup of the cheese mixture into mushroom mixture.
On lightly floured surface, roll half of the pastry into 13-inch round. Line 10-inch deep-dish pie plate with pastry; trim even with rim, saving scraps. Prick with a fork. Brush with beaten egg white. Bake 10 minutes.
In pre-baked piecrust, layer: 2 cups of the mushroom mixture, 1 cup of the cheese mixture, remaining mushroom mixture, red peppers, and remaining cheese mixture. Roll remaining pastry into 12-inch round. Cut slits. Place over filling; trim edge to ½ inch beyond rim of pie plate. Fold top crust under, forming a ridge. Flute edge. Reroll any pastry scraps and use to decorate top of pastry. In cup, combine egg yolk and sour cream; brush on pastry. Place pie plate on cookie sheet. Bake 1 hour or until golden brown. Let cool on wire rack 20 minutes. Cut into wedges.
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Marie (MJ) | 
Xavier University Basketball
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