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Author Notes: This is 1980s hippie food in the most comforting, best possible way. Published in her hand-written book The Enchanted Broccoli Forest, it’s a vegetarian main that will feel substantial enough to make the vegetarians feel special, but you might need to make extra for the omnivores. Adapted slightly from Mollie Katzen's Enchanted Broccoli Forest (Ten Speed Press, 2000) —Food52
For the Spinach Crust
- 3/4 pound spinach, chopped very fine
- 3 tablespoons butter
- 3/4 cup unbleached white flour
- 3/4 cup wheat germ
- 1/4 teaspoon salt
- Dash of nutmeg
- Preheat the oven to 375° F.
- Melt the butter in a cast-iron skillet, add the spinach, and cook it quickly over fairly high heat, stirring, until it is just limp.
- Remove from heat, add remaining ingredients, and mix well.
- Pat into a buttered 9-inch pie pan. Use a fork first, then your fingers, to mold the crust. Pre-bake for 15 minutes at 375° F.
For the Mushroom Yogurt Pie
- 1 Spinach crust
- 1 tablespoon butter
- 1 cup minced onion
- 1/2 teaspoon salt
- 12 ounces mushrooms, sliced
- 2 tablespoons fresh lemon juice
- 3 tablespoons flour (white or whole wheat)
- 1 egg (at room temperature)
- 1 cup firm yogurt (at room temperature)
- 1/2 cup grated cheddar
- 1/4 cup freshly minced parsley
- Lots of fresh black pepper
- Extra cheddar (for the top)
- Paprika (for the top)
- Preheat the oven to 350° F.
- In a large, heavy skillet, cook the onions in butter with salt, until the onions are soft (5 to 8 minutes).
- Add the mushrooms and the lemon juice. Cook, stirring, over medium heat, about 5 to 8 more minutes.
- Gradually, as you stir, sprinkle in the flour. Keep cooking and stirring over medium-low heat another 8 to 10 minutes. Remove from heat.
- Beat together the egg, yogurt, pepper, cheddar, and parsley. Stir the mushroom saute into this mixture, then beat it well.
- Turn the filling into the pre-baked crust (you don't need to cool the crust first). Top with extra cheese and paprika.
- Bake for 30 minutes at 350° F.
- This recipe is a Community Pick!