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Easy Cheddar Spinach and Mushroom Pie With Puff Pastry Crust

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“This is a perfect luncheon dish! You will need a 9-inch deep-dish pie plate, I used fresh sliced mushrooms in place of canned that I sauteed firstly when I made this, and I also added in a small chopped red bell pepper but that is optional. If you use more than 1 cup sauteed fresh mushrooms I suggest to use a 10-inch pie plate instead of 9-inch and roll the puff pastry out a little larger.”

Ingredients Nutrition


  1. Set oven to 400 degrees.
  2. Prepare a 9-inch glass pie plate.
  3. Roll out the puff pastry sheet to an 11-inch square, then transfer to prepared pie plate; trim edges.
  4. In a bowl beat the cream cheese until smooth.
  5. Add in the half and half and eggs; beat until combined.
  6. Squeeze out any moisture in the thawed spinach well using you hands before adding inches.
  7. Add in all remaining ingredients; mix with a wooden spoon to combine.
  8. Pour into puff pastry crust.
  9. Sprinkle with about 1/2 cup grated Parmesan cheese (or to taste).
  10. Bake for about 25 minutes, or until the filling is set.
  11. Cool for 10 minutes before slicing and serving.

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