Here’s a recipe for Cabbage Pie with Mushrooms, Spinach, and Nuts—a savory and hearty pie that’s perfect for any occasion.
Ingredients:
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup cold butter, cut into small pieces
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 tsp salt
- 1 large egg, beaten
- 1-2 tbsp cold water, as needed
For the filling:
- 2 cups shredded cabbage
- 1 cup mushrooms, sliced (such as cremini or button mushrooms)
- 1 cup fresh spinach, chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup nuts (such as walnuts or almonds), chopped
- 1 tbsp olive oil
- 1/2 tsp dried thyme or rosemary
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 2 large eggs
- 1/2 cup ricotta cheese or cottage cheese
- 1/2 cup shredded cheese (such as cheddar or Gruyère, optional)
Instructions:
1. Prepare the crust:
- Preheat your oven to 375°F (190°C).
- In a food processor, combine the flour, butter, Parmesan cheese (if using), and salt. Pulse until the mixture resembles coarse crumbs.
- Add the beaten egg and pulse until the dough starts to come together. If needed, add cold water, 1 tablespoon at a time, until the dough forms a ball.
- Turn the dough out onto a lightly floured surface and roll it out to fit your pie dish.
- Transfer the dough to a 9-inch pie dish and press it into the bottom and sides. Trim any excess dough. Prick the bottom with a fork.
2. Pre-bake the crust:
- Place the pie crust in the preheated oven and bake for 10 minutes. Remove and let cool slightly.
3. Prepare the filling:
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Add the shredded cabbage and cook until it is wilted and slightly caramelized, about 10 minutes.
- Stir in the chopped spinach and cook until wilted.
- Add the chopped nuts, dried thyme or rosemary, ground nutmeg, salt, and pepper. Mix well and remove from heat.
4. Assemble the pie:
- In a large bowl, whisk together the eggs and ricotta cheese.
- Stir in the vegetable mixture.
- Pour the filling into the pre-baked pie crust and smooth the top.
- If using, sprinkle the shredded cheese over the top.
5. Bake the pie:
- Return the pie to the oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.
6. Serve:
- Allow the pie to cool slightly before slicing and serving.
Tips:
- You can use a variety of vegetables in the filling, such as bell peppers or leeks, depending on what you have on hand.
- For extra flavor, consider adding herbs like dill or parsley to the filling.
This Cabbage Pie with Mushrooms, Spinach, and Nuts is a savory and satisfying dish that makes a great meal on its own or as a side. Enjoy!
