Valerie's Italian Veggie Pie

  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 8 to 12 servings
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3 tablespoons olive oil

8 ounces white button mushrooms, sliced 

2 shallots, chopped 

One 5-ounce bag baby spinach, washed and dried

1/4 teaspoon dried Italian seasoning 

Kosher salt and freshly ground black pepper 

One 8-ounce tube refrigerated crescent rolls

4 cups shredded mozzarella 

3 tablespoons grated Parmesan or Pecorino-Romano 

3 eggs, beaten 


  1. Preheat the oven to 350 degrees F.
  2. Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool.
  3. Pat the crescent roll dough into a 9-by-13-inch casserole dish.
  4. In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
  5. Bake until golden brown, 30 to 40 minutes.
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