Italian Veggie Cottage Pie Food

VALERIE'S ITALIAN VEGGIE PIE

Valerie's Italian Veggie Pie image

Provided by Valerie Bertinelli

Time 1h10m

Yield 8 to 12 servings

Number Of Ingredients 10

Ingredients

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

Steps:

Preheat the oven to 350 degrees F.
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.
Pat the crescent roll dough into a 9-by-13-inch casserole dish.
In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
Bake until golden brown, 30 to 40 minutes.

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