Mom'S Spinach Pie

• 1 Pillsbury Dough Pie Crust
• 1 pound bag of organic spinach
• 1 large egg
• 1 6 ounce container of portabello mushrooms
• 2 cloves of garlic - Minced
• 1 medium onion - Chopped
• 1/4 cup of freshly grated parmigiano cheese
• salt and pepper to taste
• 1/2 cup of spanish green olives (no pits)
• 2-3 tablespoons of olive oil

1. 1. Place olive oil in a large saute pan at medium heat. Add the chopped onion and saute for approximately five to seven minutes - until transluscent. Do not allow the onion to brown. 2. Throw in the mushrooms and cover for two minutes.
2. 3. Add in the minced garlic and saute until fragrant.
3. 4. Begin to drop approximately a cup of spinach leaves at a time into the saute pan until you are finished. Add in the olives and cheese. Combine
4. all the ingredients together.
5. 5. If there is any liquid at the bottom of the pan, drain. Let the spinach mixture cool a bit and then mix in one egg to help the spinach bind.
6. 6. Roll out the pillsbury pie dough into a pie plate. Spoon the spinach mixture in. Place a second pie dough crust on top, and poke holes all around the border of the plate.
7. 7. Bake in the oven at 400 degrees for approximately 30 minutes until nicely browned on top.
8. 8. Serve hot, warm, or at room temperature.

pie crust, spinach, egg, mushrooms, garlic, onion, parmigiano cheese, salt, green olives, olive oil

Taken from www.epicurious.com/recipes/member/views/moms-spinach-pie-1202143 (may not work)