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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
2 cloves garlic, minced |
1 10-ounce box frozen chopped spinachthawed, drained, and squeezed of |
1 teaspoon kosher salt |
1 teaspoon black pepper |
2 ready-made piecrusts (such as pillsbury) |
1 cup low-fat cottage cheese |
10 to 12 button mushrooms, thinly sliced |
1 12-ounce jar roasted red peppers, drained and chopped |
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme 1/4 cup grated |
1 egg, lightly beaten |
Directions:
1. Preheat oven to 400°F. Place the olive oil in a medium skillet and place
2. over medium heat. Add the garlic. Cook and stir 1 minute, until
3. fragrant. Add the spinach and sauté gently for 2 minutes. Remove from
4. heat and season with the salt and pepper; set aside.
5. Coat a large baking sheet with cooking spray. Unfold 1 piecrust onto the
6. baking sheet. Spoon the spinach mixture evenly over the crust, leaving a
7. -inch border around the edge. Layer the cottage cheese, mushrooms, and
8. peppers over the spinach. Sprinkle with the thyme and Parmesan.
9. Brush half the egg around the crust's 1-inch border. Place the second
10. crust on top and crimp the edges to seal. Brush evenly with the
11. remaining egg. Cut slits in the top crust to allow steam to escape. Bake
12. minutes or until golden. Cool on a rack for 5 minutes before serving.
13. Serve warm or at room temperature.
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