SPINACH MUSHROOM PIE

Adapted from “Italian Regional Cooking” by Ada Boni.

double whole wheat buttermilk pie crust dough, rolled out into 10” rounds

2 tablespoons olive oil
4 oz. pancetta
3 – 4 shallots, minced
1 – 3 cloves garlic, minced
8 oz. baby spinach, roughly chopped
2 tablespoons butter
2 cups sliced cremini mushrooms
Herbes de Provence
¼ cup white wine
¾ cup grated fontina cheese
2 eggs, beaten
1 ½ cups finely grated parmesan cheese
salt and pepper

Heat oil in a large sauté pan on medium heat. Add pancetta and cook until golden brown. Add shallots, lower heat a bit and cook until softened. Add garlic and cook one minute. Add spinach in handfuls, stirring until wilted and adding more. Add a few shakes of salt along the way. Once all the spinach is wilted, remove from heat.

At the same time, in a medium sauté pan, heat butter over medium high heat. Once melted, add mushrooms, stirring to coat. Cook until they begin to brown, then add several shakes of Herbes de Provence and wine. Turn heat up a bit and sauté, stirring occasionally, until all liquids are gone. Remove from heat.

Line a shallow pie plate with one round of pie crust dough. Layer fontina cheese, then mushrooms, then spinach mixture. Mix together eggs and parmesan and pour on top. Cover with the remaining dough, crimp edges. Brush with egg or cream glaze.

Bake at 425 degrees for 30-40 minutes. Serve immediately.