Deep Dish Comfort - Spinach and Mushroom Pot Pie

Written by Rosemary Mantini | 09 March 2010

Spinach and Mushroom Pot Pie
Serves 8

1 onion, finely chopped
1/2 lb. mushrooms, thinly sliced
2 slices bacon, finely chopped
3 cloves garlic, minced
2 Tbsp chopped, fresh tarragon
20 oz frozen chopped spinach, thawed and moisture squeezed out
1 cup ricotta cheese
1 cup soft bread crumbs
2 eggs
1/2 cup grated parmesan cheese
1/3 cup finely chopped parsley
1 frozen puff pastry sheet (about 8-1/2 oz)
1 egg, beaten

1. In a large frying pan set over medium heat, stir onion, mushrooms, bacon, garlic and tarragon until liquid evaporates, about 20 minutes.
2. Remove pan from heat. Crumble in spinach along with ricotta cheese, bread crumbs, eggs, parmesan cheese and parsley; beat to mix well. Let cool. Pour cooled filling into a 9-inch pie pan or dish.
3. Roll out puff pastry into a 10-inch diameter round. Lay pastry over filling, fold edges under and flush with pan rim, flute firmly against the rim; cut a few slits into the top of the pastry. Brush top of pastry with beaten egg.
4. Bake in a 400°F oven on the lowest rack until pastry is golden and filling is bubbling, 40-55 minutes. If the pastry darkens too much along the edges, cover with foil.

Serve hot with a chilled glass of Gewürztraminer.

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