Crustless spinach and mushroom pie
| Recipe By: | Phillippa Cheifitz |
| Serves: | 3 to 4 |
| Cooking Time: | 30 minutes |
| Serving Suggestion: | Add chopped pancetta before baking and serve with a tomato salad. |
| Prep Time: | 30 minutes |
Ingredients
- 200 g organic spinach or Swiss chard, coarsely shredded
- 1 onion, thinly sliced
- 2 Tbsp olive oil, plus extra for frying and drizzling
- 6 garlic cloves, finely chopped
- 250g portabellini mushrooms, thinly sliced
- freshly ground black pepper, to taste
- sea salt, to taste
- 3 extra-large free-range eggs, beaten
- 50 g parmesan, finely grated
- 125ml home-made wholewheat breadcrumbs
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Cooking Instructions
- Pre-heat the oven to 190ºC.
- Place the spinach in a large bowl and then cover with boiling water and leave to wilt. Drain well and, when cool enough to handle, squeeze out the excess moisture.
- In a saucepan, gently soften the onion in the olive oil, until pale golden.
- Stir in the garlic and mushrooms then add a little more oil. Cook until the mushrooms are just tender.
- Stir in the spinach and season to taste. Allow to cool.
- Mix with the beaten egg and 60g of parmesan. Check seasoning.
- Turn into a 20cm baking pan lined with baking paper.
- Sprinkle over the breadcrumbs and the remaining parmesan then drizzle with oil and bake for 20 minutes, or until the eggs are set and the top is crisp and browned.
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