Light Mushroom and Spinach Pie
recipe

A delicious evening or snack dish that pairs well with a fresh salad for lunch.
Preparation Time: 45 minutes
Serving Size: 4-6 servings

Ingredients:

- 200 g fresh mushrooms (e.g., button mushrooms)
- 150 g fresh spinach
- 1 small onion
- 2 garlic cloves
- 300 ml oat cream or other plant-based cream
- 3 eggs
- 100 g grated cheese (e.g., cheddar or mozzarella)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 ready-made pie crust (gluten-free or regular)

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Finely chop the onion and garlic. Sauté them in a pan with oil until soft.
3. Add the chopped mushrooms to the pan and cook until they are golden brown. Then add the spinach and cook until wilted.
4. In a bowl, mix the oat cream, eggs, grated cheese, salt, and black pepper.
5. Combine the mushroom mixture with the cream mixture and stir well.
6. Pour the filling into the pie crust and smooth the surface.
7. Bake in the oven for about 25-30 minutes, until the pie is golden brown and set.
8. Allow to cool slightly before serving.
Nutritional Information (per serving):
- Calories: 220 kcal
- Protein: 10 g
- Carbohydrates: 15 g
- Fat: 12 g
- Fiber: 3 g

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