Spinach Souffle Pie
Servings: 6 to 8
IngredientsPreparation
  • 2 packs frozen spinach souffles
  • 1/4 cup [60 g] butter or margarine
  • 2 cups [500 mL] fresh mushroom slices
  • 1 medium-size onion, sliced
  • 1 teaspoon [5 mL] tarragon
  • 1 [9-inch / 23-cm] pie shell
  • Oil [if needed]
  • Preheat oven to 375°F [190°C].
  • Partially thaw spinach souffles at room temperature.
  • Melt butter or margarine into a casserole.
  • Add mushroom and onion slices; sprinkle mixture with tarragon.
  • Fry, stirring, to just soften mushroom slices.
  • Evenly spoon mixture into pie shell.
  • Delicately evenly spoon partially thawed spinach souffles all over mixture.
  • Bake into preheated oven for 1 hour, until swollen and golden.
  • If needed, to prevent from drying, lightly oil pie shell all around edges.