Creamy Mushroom and Spinach Pie

Ingredients

• 1 sheet puff pastry
• 8 oz mushrooms
• 5 oz spinach
• 1 cup heavy cream
• 1 medium onion
• 2 cloves garlic
• 1 cup cheddar cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 pinch nutmeg
• 1 large egg

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large skillet, heat 1 tablespoon of olive oil over medium heat.

3. 3

   Chop the onion and garlic, then add them to the skillet. Sauté for about 5 minutes until the onion becomes translucent.

4. 4

   Slice the mushrooms and add them to the skillet. Cook for another 5-7 minutes until they are browned and any moisture has evaporated.

5. 5

   Add the spinach to the skillet and cook until wilted, about 2 minutes.

6. 6

   Pour in the heavy cream, then stir in the cheddar cheese, salt, black pepper, and a pinch of nutmeg. Cook for an additional 2-3 minutes until the mixture thickens slightly. Remove from heat and let cool.

7. 7

   Roll out the puff pastry on a lightly floured surface to fit a 9-inch pie dish. Place the pastry into the pie dish, trimming any excess.

8. 8

   Pour the cooled mushroom and spinach mixture into the pastry-lined pie dish.

9. 9

   Roll out a second sheet of puff pastry and place it over the filling. Seal the edges by crimping with a fork. Cut a few slits in the top for steam to escape.

10. 10

    Beat the egg and brush it over the top of the pie for a golden finish.

11. 11

    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.

12. 12

    Allow the pie to cool for 5-10 minutes before slicing and serving.