The original recipe for these delightful puff surprises called for one big pie, but my puff pastry came in smaller blocks, so I made individual pie-lets. These came together easily and were actually fun to eat. The veggie filling is excellent.
Mushroom Spinach and Walnut Pie
2 packages frozen puff pastry (either large sheets for one big pie, or smaller sheets, for several individual pies), thawed
2 tablespoons olive oil
4 cups sliced mushrooms (shitake, baby bells, button – explore)
8 cups baby spinach, packed
1/4 cup walnuts, chopped
1 bulb roasted garlic
1/2 teaspoon dried rosemary, crumbled
salt and pepper
Preheat the oven to 350 degrees F.
Heat 1 tablespoon olive oil in a large saute pan. Add the mushrooms and saute until soft and browned. Remove the mushrooms to cool.
Add the remaining oil and saute the spinach leaves. While the spinach wilts and the mushrooms cool, roll of the dough (either a large 12 x 8″ rectangle, or smaller rectangles, depending upon how your puff pastry is precut). Place the dough onto a parchment lined baking sheet.
Top the dough with the mushrooms, then the wilted spinach. Sprinkle over salt, pepper, rosemary, and chopped walnuts. Roll out the remaining dough to top the pie(s), crimping and tucking the edges under. Lightly score the top with a shart blade, occasionally piercing for steam vents.
Bake in the center of the oven for 20 – 25 minutes, until golden and crisp. Makes 4 servings.