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Experience Michiana

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Elaine Hovenkamp

Aired on April 29, 2014

Recipe: Spinach, Mushroom, and Goat Cheese Crostata

May 01, 2014 (Updated: 10:48 AM)


  • 2 Tbsp. Country Crock Margarine or olive oil
  • 1/2 c. chopped leeks (spring ramps would be great also)
  • 1 clove garlic, minced
  • 6-8 oz or 2-3 trays of mixed sliced wild type mushrooms
  • ½ lb of spinach, cleaned and patted dry
  • salt and pepper, to taste
  • 1 pie crust rolled out about 10-11 inches (pre-made is fine)
  • 4-6 oz of chevre or a soft goat cheese
  • 2 oz grated sharp cheddar cheese
  • ¼ cup grated parmesan cheese
  • 1/4 cup chopped red pepper
  • 1 egg
  • 1/8 tsp fresh grated nutmeg


Preheat oven to 400 degrees F. Place pie crust on pizza pan that has been sprayed lightly with cooking spray.

In a saucepan over medium heat, and saute leeks in olive oil about 1 minute. Add in garlic and mushrooms and continue to cook until mushrooms start to soften and onion is translucent, about 4-5 minutes. Meanwhile, put egg, cheeses, and pepper, and nutmeg into a large mixing bowl and stir. Add spinach to mushroom pan and toss till wilted. Add the spinach/mushroom mix to the cheese mixture and stir till mixed. Salt and pepper to taste.

Spread the mixture on top of pie crust, leaving a two-inch border around the edge. Fold edges of pie crust in over the filling to form a border.

Bake 35-40 minutes or until crust is golden brown. Remove from oven and let cool before serving

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