Mushroom and spinach pie

Mushroom and Spinach Pie: Delicious Vegan Recipe

If you are looking for a tasty, healthy dish that brings a touch of joy to every meal, the mushroom and spinach pie is the perfect choice! This recipe is not only ideal for fasting periods but also offers a combination of flavors that will delight the taste buds of the whole family. Whether you serve it as an appetizer or a main course, this dish is a true delicacy.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 6

Ingredients

For the dough:
- 400 g flour
- 200 g fresh yeast
- 1/2 teaspoon salt
- 3 tablespoons olive oil or sunflower oil
- warm mineral water (about 200 ml)

For the filling:
- 400 g frozen spinach (or fresh)
- 350 g mushrooms (canned or fresh, sliced)
- 1 large onion
- 2 garlic cloves
- 250 g tomatoes in their juice (or fresh tomatoes, diced)
- chopped fresh parsley (to taste)
- 2 tablespoons olive oil
- salt and pepper (to taste)

Brief history of the recipe

The mushroom and spinach pie is a traditional dish that has been loved over time due to its versatility. It can be adapted with various fillings, making it a perfect meal for creative cooks. Spinach and mushrooms are not only tasty ingredients but also packed with nutrients, helping to maintain a balanced diet.

Step by step – Preparing the dough

1. Preparing the ingredients: Make sure all ingredients are at room temperature. This will help the yeast activate better.

2. Mixing the dry ingredients: In a large bowl, add flour and salt. Mix well to evenly distribute the salt in the flour.

3. Activating the yeast: In another bowl, add the yeast along with 1/2 teaspoon of sugar. Start mixing, gradually adding warm mineral water until the yeast dissolves completely.

4. Kneading the dough: Pour the yeast mixture over the flour and start kneading. Gradually add mineral water until you obtain a non-sticky dough. Finally, incorporate the olive oil and knead for another 5 minutes. This step is essential for obtaining a fluffy dough.

5. Let the dough rise: Cover the bowl with a clean towel and let the dough rise in a warm place for about 30 minutes, or until it doubles in volume.

Preparing the filling

1. Preparing the vegetables: If you are using frozen spinach, let it thaw at room temperature. Clean and finely chop the onion, and slice the mushrooms. If using fresh tomatoes, dice them.

2. Sauté the onion: Heat the oil in a pan and add the chopped onion. Sauté the onion over medium heat, stirring occasionally, until it becomes translucent.

3. Add the mushrooms: Place the mushroom slices in the pan and cook for 5-7 minutes until they reduce in volume and become tender.

4. Incorporate the tomatoes and spinach: Add the tomatoes and pour in a cup of water. Let the mixture simmer over low heat, stirring occasionally, until the liquid reduces by half. Finally, add the thawed spinach, crushed garlic, and chopped parsley. Season with salt and pepper to taste. Allow the filling to cool slightly.

Assembling the pie

1. Dividing the dough: Once the dough has risen, divide it into two equal parts.

2. Rolling out the sheets: On a floured surface, roll out the first piece of dough into a thin sheet, the size of the baking dish you will use.

3. Assembling the pie: Grease the dish with margarine or oil. Place the first sheet of dough in the dish, pricking it with a fork to prevent puffing. Evenly distribute the mushroom and spinach filling, then cover with the second sheet of dough, which you can decorate with leftover dough shapes if desired.

4. Baking the pie: Preheat the oven to 180 °C. Place the dish in the oven and bake for 30-40 minutes or until the pie is golden and crispy.

5. Cooling and serving: Once the pie is ready, remove it from the oven and let it cool for 10-15 minutes before cutting. This will allow the flavors to settle and make cutting easier.

Serving suggestions

The mushroom and spinach pie is served warm, but it is just as delicious cold. You can accompany it with a fresh green salad or a garlic yogurt sauce for a contrast of textures and flavors. Additionally, a glass of chilled white wine or lemonade can perfectly complement the meal.

Tips and variations

If you want to add an extra touch of flavor, try adding vegan cheese or feta to the filling. You can also vary the vegetables used by adding finely chopped zucchini or bell peppers. Another idea is to use herbs like basil or oregano for an extra flavor boost.

Nutritional information

The mushroom and spinach pie is a good source of fiber, vitamins (A, C, K), and minerals (iron, calcium) due to the vegetables used. It is also low in calories, making it an excellent choice for a balanced diet. One serving contains approximately 250 calories, depending on the specific ingredients used.

Frequently asked questions

1. Can I use fresh spinach instead of frozen?
Yes, fresh spinach is great! Just make sure to sauté it a little before adding it to the filling.

2. How can I store the pie?
The pie can be stored in the refrigerator, covered, for 2-3 days. You can reheat it in the oven to restore its crispy texture.

3. Is this recipe suitable for vegans?
Absolutely! This pie is already vegan, so it contains no animal-derived ingredients.

The mushroom and spinach pie is a versatile dish full of flavor that will bring smiles to the faces of your loved ones. Don't hesitate to experiment and adapt the recipe according to your preferences. Cooking is an art, and every recipe can become unique by adding a personal touch!