Spinach and Mushroom Galette
The last time I made this, I added tomatoes. Feel free to use this as a guide. Just remember that watery foods should be partially cooked and drained so as not to have a soggy galette. This recipe is made as a galette, but if you like, you may use a pie pan.
Ingredients:
• 8 cups fresh spinach
• 2 cups cleaned and sliced fresh mushrooms
• 1 cup cottage cheese
• 1 egg
• 1/3 cup feta cheese, crumbled
• 2 tablespoons olive oil, or oil of your choice
• 1/2 tablespoon onion powder
• 2 teaspoons garlic powder
• 1 teaspoon salt
• Black pepper to taste
• 1 pie crust of choice, homemade or purchased
• Parmesan cheese and lemon for finishing
Directions:
Preheat your oven to 375 degrees.
Heat a large shallow skillet that must not have high walls (otherwise the mushrooms will steam rather than crisp.
Place the oil into the pan and allow it to heat before adding the mushrooms.
Add the mushrooms and cook over medium heat until golden and softened – do not add salt and do not overcook, as these will be going in the oven to finish cooking. Set aside
Next, add your fresh spinach to a strainer over the sink. Pour boiling water over the spinach, toss a few times, then, once softened, shock with cold water from the faucet. Wring out the spinach in the strainer. You should be left with a dense ball of cooked spinach
In a large bowl, combine the feta, cottage cheese, seasonings, and egg, and mix well
Finely chop your ball of spinach and add to the bowl, mixing well
Place your crust on a baking sheet lined with parchment paper and add the filling to the center, spreading it out in an even layer, leaving about 1.5 inches of space from the edge
Pile your cooked mushrooms over the top of the filling evenly
Using your hands, fold the edge of the crust partially over the filling to contain the filling. Brush
with milk or egg wash and add a few grindings of pepper and a sprinkle of salt
Place in the preheated oven and bake for about 25-30 minutes or until the filling has set – place a piece of foil on top of the pie if it is getting too brown
Once done, remove from the oven and allow to cool slightly
Add a grating of Parmesan cheese and lemon zest on top before serving and enjoy!
Allow to cool completely before packing up leftovers if you have any and enjoy reheated
Note: Pre-cook wild mushrooms before baking to ensure they are thoroughly cooked.
