Mollie Katzen'S Mushroom Yogurt Pie With Spinach Crust

1. 1

   Preheat the oven to 375u00b0 F.

2. 2

   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.

3. 3

   Remove from heat, add remaining ingredients, and mix well.

4. 4

   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 375u00b0 F.

5. 5

   Preheat the oven to 350u00b0 F.

6. 6

   In a large, heavy skillet, cook the onions in butter with salt, until the onions are soft (5 to 8 minutes).

7. 7

   Add the mushrooms and the lemon juice. Cook, stirring, over medium heat, about 5 to 8 more minutes.

8. 8

   Gradually, as you stir, sprinkle in the flour. Keep cooking and stirring over medium-low heat another 8 to 10 minutes. Remove from heat.

9. 9

   Beat together the egg, yogurt, pepper, cheddar, and parsley. Stir the mushroom saute into this mixture, then beat it well.

10. 10

    Turn the filling into the pre-baked crust (you don't need to cool the crust first). Top with extra cheese and paprika.

11. 11

    Bake for 30 minutes at 350u00b0 F.

* Per serving · 4 servings · Values may vary.