Same Cook, Different Book: Mollie Katzen’s Mushroom Yogurt Pie with Spinach Crust

Cookbook author, illustrator, cook. Mollie Katzen has been and continues to be a multi-talented culinary force. Whenever I’m looking to try something plant-based and new, her many cookbooks are invaluable. I was recently reminded of this wonderful yogurt and mushroom-based pie found in The Enchanted Broccoli Forest originally released in 1995 and revised in 2000.

As I had no wheat germ on hand, I substituted 1/4 cup of ground flax seeds for the 3/4 cup wheat germ. I feel that as flax can sometimes have a strong taste, that worked for me. I also used 0% Greek yogurt as that’s what I had on hand.

No matter whether you stay true to the original or tweak things a bit to accommodate what’s in your kitchen stores, this pie is a keeper.

Mollie Katzen’s Mushroom Yogurt Pie with Spinach Crust

Katzen, M. The Enchanted Broccoli Forest. (2000). Berkeley, CA: Ten Speed Press.

Ingredients

For the Spinach Crust

• ³/₄ pound (12 oz) spinach, chopped very fine
• 3 tablespoons butter
• ³/₄ cup unbleached white flour
• ³/₄ cup wheat germ (I substituted 1/4 cup ground flax seeds)
• ¹/₄ teaspoon salt
• Dash of nutmeg

For the Mushroom Yogurt Pie Filling

• 1 Spinach crust (above)
• 1 tablespoon butter
• 1 cup minced onion
• ¹/₂ teaspoon salt
• 12 ounces mushrooms, sliced
• 2 tablespoons fresh lemon juice
• 3 tablespoons flour (white or whole wheat)
• 1 egg (at room temperature)
• 1 cup firm yogurt (at room temperature) (I used Greek-style, 0% Fat)
• ¹/₂ cup grated cheddar
• 1/₄ cup freshly minced parsley
• Lots of fresh black pepper
• Extra cheddar (for the top)
• Paprika (for the top)

Method

For the Spinach Crust

1. Preheat the oven to 375° F. 
2. Melt the butter in a cast-iron skillet (I used a regular skillet that can stand high heat), add the spinach, and cook it quickly over fairly high heat, stirring, until it is just limp.
3. Remove from heat, add remaining ingredients, and mix well.
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 375° F.

For the Mushroom Yogurt Filling and Finishing

1. Preheat the oven to 350° F. 
2. In a large, heavy skillet, cook the onions in butter with salt, until the onions are soft (5 to 8 minutes). 
3. Add the mushrooms and the lemon juice. Cook, stirring, over medium heat, about 5 to 8 more minutes.
4. Gradually, as you stir, sprinkle in the flour. Keep cooking and stirring over medium-low heat another 8 to 10 minutes. Remove from heat. 
5. Beat together the egg, yogurt, pepper, cheddar, and parsley. Stir the mushroom saute into this mixture, then beat it well.
6. Turn the filling into the pre-baked crust (you don’t need to cool the crust first). Top with extra cheese and paprika. 
7. Bake for 30 minutes at 350° F.