Recipe

A blessing for vegetarian friends and family this Thanksgiving! This vegetable pie is rich, fragrant, and silky-smooth in texture. When preparing mushrooms and spinach with the Geedel Vegetable Chopper, this manual food chopper works like a charm — 4 cranks turn mushrooms into fine shreds, 3 cranks cut spinach into thin strips. After spin-drying, sauté the filling, then use the blending function to make it creamy before baking in puff pastry. Every bite bursts with earthy mushroom flavor and rich dairy goodness, no less satisfying than meat dishes. 

Ingredients (Serves 6)

- 2 sheets store-bought puff pastry (thawed)

- 300g cremini mushrooms (sliced thickly)

- 250g spinach (roots removed)

- 1/2 onion (peeled)

- 4 garlic cloves (minced)

- 150ml light cream

- 80g Parmesan cheese (grated)

- 60g mozzarella cheese (shredded)

- 1 tbsp olive oil

- 1 tsp salt

- 1/2 tsp freshly ground black pepper

- 1 tsp dried thyme

Instructions

1.Shred the Filling

Place cremini mushrooms into the Geedel Vegetable Chopper and give 4 cranks to get fine shreds. Add spinach and crank 3 times for thin strips — use the salad spinner to dry the spinach thoroughly, preventing excess moisture when sautéing. The evenly shredded mushrooms stay tender and juicy after cooking, never tough.

2. Sauté & Blend the Filling

Heat olive oil in a pan. Sauté shredded onion (processed with the onion chopper) and minced garlic until fragrant. Add mushroom shreds and cook for 5 minutes until moisture evaporates, then stir in spinach until wilted. Pour in light cream, dried thyme, salt, and black pepper. Simmer for 3 minutes, then switch attachments and use the manual food processor’s blending function to achieve a semi-smooth consistency. Stir in grated Parmesan cheese — the filling becomes rich and aromatic. 

3. Assemble & Bake

Line a baking tray with one sheet of puff pastry. Spread the mushroom-spinach filling evenly, top with shredded mozzarella cheese, and cover with the second sheet of puff pastry. Crimp the edges tightly and poke small holes on the surface. Bake at 190°C (375°F) for 25 minutes until the pastry turns golden and the cheese melts. Slice into wedges to serve — the crust is crispy, and the filling is creamy, satisfying even for non-vegetarians. 

Conclusion

The star of this vegetarian pie is the Geedel Vegetable Chopper. Its evenly shredded ingredients cook quickly, lock in freshness, and avoid excess water. The blending function ensures a smooth, cohesive filling, solving the common issues of ‘loose texture’ and ‘bland taste’ in vegetable pies. Rich and flavorful, it’s a standout vegetarian option for your Thanksgiving table.