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    Home » Pie and quiche recipes

    By Emily Leary. Last updated Apr 29, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Spinach and mushroom pie

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    This spinach and mushroom pie is vegetarian food at its best: buttery fried mushrooms and wilted spinach, bathing in a garlic, thyme and white wine gravy, topped with crispy and flaky puff pastry.

    a slice of Spinach and mushroom pie on a white plate with green peas on the side.

    Making this lovely pie is so easy, it's just as suitable for midweek as it is for a special Sunday dinner.

    To make it, you'll sweat onions, garlic and thyme, then melt in a good helping of butter.

    a slice of Spinach and mushroom pie on a white plate with green peas on the side and a fork at the front.

    Next, you'll add heaps of sliced mushrooms and fry until dark and packed with flavour before adding wine and stock and cooking down to a gravy with the thickening aid of a little cornflour.

    Fresh, tender spinach is then added and wilted down. With that the filling is ready to pile into a pie tin, top with puff pastry, wash with beaten egg and bake until golden and gorgeous.

    Your kitchen will smell amazing and your tummies will be very happy.

    Here's the full recipe for my spinach and mushroom pie.

    Ingredients

    • 60 g (½ stick) salted butter
    • 1 tbsp olive oil
    • 2 cloves garlic finely chopped
    • 1 brown onion peeled and sliced
    • 1 tsp dried thyme
    • pinch salt and black pepper
    • 600 g (22 oz) mushrooms sliced
    • 100 ml (⅓ cup) vegetable stock
    • 50 ml (¼ cup) white wine
    • 2 tbsp cornflour (cornstarch)
    • 100 g (3.5 oz) fresh spinach
    • 320 g (11 oz) ready-rolled puff pastry
    • 1 medium free range egg beaten

    Equipment

    • Weighing scales
    • Measuring spoons
    • Kitchen knife
    • Chopping board
    • Nonstick frying pan
    • Wooden spoon
    • 23cm (9") pie dish
    • Silicone pastry brush
    • Small star cookie cutter (optional)

    Instructions

    Make the filling

    Preheat the oven to 200C (180C fan, 400F).

    Warm the oil over a gently heat, then add the garlic and thyme with a pinch of salt and pepper.

    a large black frying pan on an induction hob with minced garlic, herbs and oil.

    Fry gently for 30 seconds until the oil sizzles.

    a large black frying pan on an induction hob with mixed minced garlic, herbs and oil.

    Add the sliced onions and increase the heat to medium.

    a large black frying pan on an induction hob with minced garlic, herbs and oil topped with uncooked onions.

    Sweat for 5 minutes until starting to soften.

    a large black frying pan on an induction hob with minced garlic, herbs and oil topped with cooked onion slices.

    Add the butter.

    A large black frying pan with cooked onions, garlic and herbs topped with cubes of butter.

    Allow to melt.

    a large frying pan with cooked onions, herbs and garlic in a butter sauce.

    Add the sliced mushrooms.

    a large frying pan with cooked onions, herbs and garlic in a butter sauce topped with sliced mushrooms.

    Fry for another 5 minutes until dark and soft.

    a large frying pan with cooked onions, herbs and garlic in a butter sauce topped with sliced mushrooms.

    Add the stock and wine.

    a large frying pan with cooked onions, herbs and garlic in a white wine sauce topped with sliced mushrooms.

    Bring up a simmer and allow the wine to cook off for a minute.

    a large frying pan with cooked onions, herbs and garlic in a white wine sauce topped with sliced mushrooms.

    In a bowl, mix the cornflour with a little of the liquor from the pan until smooth and then add to the pan.

    a large frying pan with cooked onions, herbs and garlic in a white wine sauce topped with sliced mushrooms and cornflour.

    Continue to stir on the heat for 5 minutes until thickened.

    a large frying pan with cooked onions, herbs and garlic in a white wine sauce topped with sliced mushrooms.

    Add the spinach.

    a large frying pan with cooked onions, herbs and mushrooms in a white wine sauce topped with spinach.

    Cook for just a minute or two, until the spinach has wilted.

    a large frying pan with cooked onions, mushrooms and spinach in a white wine sauce.

    Allow to cool to room temperature.

    Assemble the pie

    Spoon the cooled mushroom filling into your pie dish.

    cooked onions, mushrooms and spinach in a white wine sauce in a pie dish.

    Put the pastry sheet on top of the pie dish, press a fork around edges, then cut away the excess. You can use the offcuts to add some decorative elements, if you like.

    cooked onions, mushrooms and spinach in a white wine sauce in a pie dish topped with pastry and pastry stars.

    Brush the top with the beaten egg.

    a pie dish topped with pastry and pastry stars brushed with egg.

    Cut two small slits in the centre of the pie to allow steam to escape.

    a pie dish topped with pastry and pastry stars brushed with egg and two holes in the middle.

    Bake for 20-25 minutes until puffed up and a rich, golden brown.

    A cooked pie with stars on top in a black pie dish.

    Serve and enjoy!

    a slice of Spinach and mushroom pie on a white plate with green peas on the side and a fork at the front.

    Have you made this spinach and mushroom pie? Send me pics! I'd love to see them.

    Print this spinach and mushroom pie recipe

    Print Recipe
    5 from 2 votes

    Spinach and Mushroom Pie Recipe

    This spinach and mushroom pie is vegetarian food at its best: buttery fried mushrooms and wilted spinach, bathing in a garlic, thyme and white wine gravy, topped with crispy and flaky puff pastry.
    Prep Time10 minutes mins
    Cook Time45 minutes mins
    Total Time55 minutes mins
    Course: Pies and quiches
    Cuisine: American
    Diet: Vegetarian
    Servings: 4 portions
    Author: Emily Leary

    Ingredients

    • 60 g (½ stick) salted butter
    • 1 tbsp olive oil
    • 2 cloves garlic finely chopped
    • 1 brown onion peeled and sliced
    • 1 tsp dried thyme
    • pinch salt and black pepper
    • 600 g (22 oz) mushrooms sliced
    • 100 ml (⅓ cup) vegetable stock
    • 50 ml (¼ cup) white wine
    • 2 tbsp cornflour (cornstarch)
    • 100 g (3.5 oz) fresh spinach
    • 320 g (11 oz) ready-rolled puff pastry
    • 1 medium free range egg beaten

    Equipment

    • Weighing scales
    • Measuring spoons
    • Kitchen knife
    • Chopping board
    • Nonstick frying pan
    • Wooden spoon
    • 23cm (9") pie dish
    • Silicone pastry brush
    • Small star cookie cutter (optional)

    Instructions

    Make the filling

    • Preheat the oven to 200C (180C fan, 400F).
    • Warm the oil over a gently heat, then add the garlic and thyme with a pinch of salt and pepper and fry gently for 30 seconds until the oil sizzles.
    • Add the sliced onions and increase the heat to medium. Sweat for 5 minutes until starting to soften.
    • Add the butter and allow to melt, then add the sliced mushrooms, frying for another 5 minutes until dark and soft.
    • Add the stock and wine. Bring up a simmer and allow the wine to cook off for a minute.
    • In a bowl, mix the cornflour with a little of the liquor from the pan until smooth and then add to the pan. Continue to stir on the heat for 5 minutes until thickened.
    • Add the spinach and cook for just a minute or two, until the spinach has wilted.
    • Allow to cool to room temperature.

    Assemble the pie

    • Spoon the cooled mushroom filling into your pie dish.
    • Put the pastry sheet on top of the pie dish, press a fork around edges, then cut away the excess. You can use the offcuts to add some decorative elements, if you like.
    • Brush the top with the beaten egg.
    • Cut two small slits in the centre of the pie to allow steam to escape.
    • Bake for 20-25 minutes until puffed up and a rich, golden brown.

    Video

    Nutrition

    Calories: 509kcal | Carbohydrates: 36g | Protein: 11g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 366mg | Potassium: 723mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2842IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 3mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this spinach and mushroom pie recipe

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      5 from 2 votes (1 rating without comment)

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    1. Keri says

      March 10, 2022 at 8:00 pm

      5 stars
      I made this today and it was lovely , added leaks to the onions and garlic before adding the mushrooms and added a bit more wine and was perfect , thanks Emily xx

      Reply
    2. Winnie says

      June 14, 2014 at 11:02 pm

      We love mushrooms and I do bake pies with them every now and then, but never tried with wine.
      And I must say - your pie looks TERRIFIC !!

      Reply
    3. Deena says

      June 09, 2014 at 10:57 pm

      Love that your pie has such wonderful rise x

      Reply
    4. Jenny @ The Brick Castle says

      June 09, 2014 at 8:51 pm

      That looks lovely. As soon as I saw the title I knew I had to have a look. We cook very often with mushrooms (we get through 1kg a week), and this would certainly be a favourite here :)

      Reply
    5. Danielle L says

      June 09, 2014 at 11:08 am

      I've never used or tasted truffle oil - I must add it to my dream ingredients list. The pie looks stunning!

      Reply

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