Italian vegetable pie

Ingredients:

• 3 tbsp. l. olive oil
• 220 g white champignons, thinly sliced
• 2 chopped shallots
• 140 g small spinach, washed and dried
• 1/4 tsp dried Italian seasoning
• 1 portion chilled croissant dough (220 g)
• 4 tbsp. grated mozzarella
• 3 tbsp. l. grated Parmesan or Pecorino Romano
• 3 eggs, beaten

Preparation:

1. Preheat oven to 175°C.
2. Heat oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they begin to brown, 5 minutes. Add the shallots and cook for another 5 minutes. Add the spinach, Italian seasoning, a generous pinch of salt, and a pinch of black pepper. Cook, stirring, until the spinach wilts, a few more minutes. Remove from heat and let cool.
3. Spread the dough in a 22x32 cm baking dish. In a large bowl, combine the roasted vegetables, mozzarella, Parmesan, and eggs. Pour the mixture onto the dough in the dish. Bake until golden brown, 30–40 minutes.