Spinach Mushroom Pie | Cooking With Jade The Food and Travel Blog by Chef Jade

Spinach Mushroom Pie

(Cooking Time: 15 minutes \ Preparation Time: 10 minutes\ Servings: 5)

If you are looking for a healthy and vegan recipe that meat lovers can also be satisfied with, this recipe is for you. It is a low-fat and vegetarian meal, but incredibly simple yet totally delicious. This lovely pie is just as suitable for a special Sunday dinner!

Spinach and Mushrooms


  • Amount per Serving
  • Calories 235g
  • Fats: 8.7g
  • Cholesterol: 0.0mg
  • Total Carbohydrate: 11g
  • Protein: 14g


  • 1 homemade or store-bought pie crust
  • 1 pound of well drained cooked spinach
  • 2 pounds of button mushrooms
  • 1 tbsp of ricotta
  • 2 cloves of garlic
  • 1 cup of coarsely chopped walnuts
  • 1pinch of salt
  • 1 pinch of pepper
Spinach Mushroom Pie


  • Preheat the oven to 220°C (420°F).
  • Roll out the dough and line a pie pan. Prick the dough with a fork and bake for 15 to 20 minutes. Let cool.


  • Cut the mushrooms into quarters.
  • Heat a drizzle of olive oil and fry them until they have released their water. Let them drain.
  • Do the same with spinach if fresh. If they are thawed just let them drain.
  • In a bowl, soften the ricotta (if necessary add a little milk).
  • Add the 2 crushed garlic cloves and the parmesan.
  • Then add the mushrooms, spinach, salt and pepper. Mix very well
  • Pour the filling over the pre-baked pie shell.
  • Sprinkle with walnuts.
  • Bake again for 15 minutes.
  • Remove from the oven; then serve and enjoy your dish!
Spinach Mushroom Pie

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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