The pie with spinach, mushrooms, and chestnuts is a tasty savory pie, perfect to enjoy during the fall and/or winter season. The inspiration for this recipe came from a charming walk in the woods, surrounded by soft snow and a variety of plants such as pines and chestnuts. The pie, made with puff pastry, has a rich and fragrant filling of ricotta, spinach, mushrooms, chestnuts, pine nuts, nutmeg, and rosemary. The latter adds more aroma and recalls the pine needles.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: Oven, Stovetop
- Cuisine: Vegetarian
- Seasonality: Fall, Winter
Ingredients
- 1 roll puff pastry (round)
- 10.5 oz champignon mushrooms (cremini)
- 1 cup cow's milk ricotta
- 7 oz spinach, frozen
- 3.5 oz chestnuts, boiled
- 1 oz Grana Padano, grated
- 0.5 oz pine nuts
- 1 egg
- 1 egg yolk
- to taste rosemary
- to taste nutmeg
- to taste extra virgin olive oil
Tools
- Food scale
- Bowl
- Spoon
- Wooden spoon
- Pan
- Lid
- Tea towel
- Pot
- Colander
- Pie pan
- Spatula
- Small bowl
- Brush
- Oven
Steps
To prepare the pie with spinach, mushrooms, and chestnuts…
First, in a pot, bring water to a boil to cook the frozen spinach. When it boils, add the spinach and cook for 10 minutes after it returns to a boil.
While the spinach is cooking, clean the champignon (cremini) mushrooms. Remove the base of the stem with a knife, wipe off any dirt with a damp tea towel, and slice them not too thin.
In a pan, add extra virgin olive oil and, once hot, add the sliced mushrooms with a tablespoon or two of water. Cover with a lid and cook for 10 minutes until they become soft.
After the mushrooms’ cooking time, uncover the pan and let the water that formed during cooking evaporate.
Once the spinach is cooked, drain and squeeze them, then add them to the pan with the mushrooms. Sauté for a few minutes until dry.
Once the mushrooms and spinach are ready, transfer them to a bowl, add the drained ricotta, crumbled boiled chestnuts, pine nuts, nutmeg, chopped rosemary, salt, pepper, and the egg. Mix everything well with a spoon or spatula.
Now unroll the puff pastry, keeping the parchment paper from the package, and place it in the pie pan. Pour in the filling and level it well with the spoon, then fold the edges and brush them with the egg yolk from a small bowl.
Bake the pie in a preheated oven at 350 degrees Fahrenheit and cook for 30/35 minutes in static mode.
When the savory pie is cooked, remove it from the oven and serve it hot right away or warm.
