How To Cook Pie With Pie Crusts And Vegetable Stuffing - Recipe
Author: Leticia Celentano
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Pie with pie crusts and vegetable stuffing". Delicious recipe.
Required products :
- 2 1/2 tablespoons olive oil
- 1 kg of pumpkin or sweet potatoes, cut into cubes
- 2 red onions, chopped
- 2 chopped garlic cloves
- 1/2 teaspoon hot red pepper flakes
- 200 grams of wild mushrooms - mix
- 500 grams of fresh spinach
- 50 grams of melted butter
- 6 pastry crusts
Method of preparation :
Turn the oven to preheat to 180 degrees.
Heat 2 tablespoons olive oil in a deep large skillet. Add the pumpkin, season and stew under a lid for 10 minutes until soft.
Add onion and fry for 5 minutes, then add garlic and hot spice. Wait for the aromas to release and pour the mixture into a bowl.
Put the remaining oil in the same pan and fry the mushrooms for 1-2 minutes until soft. Transfer to a plate with the vegetables.
Put the spinach in a colander and rinse the tap with hot water, this way the leaves will be scalded without having to boil them.
Grease a 22 cm round pan with detachable walls with oil.
Grease 1 crust with oil and put it in the pan, then 4 more leaves, each of them also grease with oil. Arrange them on top of each other, placing them in different directions.
Distribute half of the vegetables, all the spinach and cover with the remaining vegetables. Finally, put the last pie crust and fold the edges towards the center.
Bake for 45 minutes, until golden brown and crispy. Cool for 10 minutes and then serve.
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