Graza

In a large skillet, over medium-low heat, add Sizzle. Add onions, stirring occasionally and cook until golden brown and caramelized, about 30 minutes. Add garlic and cook until fragrant, about 1 minute. 

Stir in mushrooms and leeks, cooking until their juices release and the vegetables begin to soften, about 5 minutes. Sprinkle the flour over the mushroom-onion mixture, allowing the dry flour coating to dampen, about 1 minute. Slowly add the broth and half & half, stirring until the mixture thickens, about 2 minutes. Remove from heat, stir in thyme, then spinach until wilted, followed by the Parmesan, about 1-2 minutes. 

Salt and pepper the filling mixture to taste. Let cool completely. 

Preheat oven to 400F and line a baking sheet with parchment paper. 

While your filling is cooling, place the bottom crust-dough in a 9-inch pie plate, trimming to leave about 2-inches of overhang from the plate's edge. Scoop the cooled filling into the pie crust and then cover with the top crust-dough, folding over the edges and tucking under itself to ensure the pie is sealed on all sides. Crimp decoratively around the perimeter. Using a small knife, make a few slits/vents into the pie top so the steam can release as it bakes. Brush the top with egg wash.

Bake the assembled pie for 20 minutes. Reduce oven to 375F baking until the crust is golden brown. Remove from the oven and cool for 10 minutes. 

Serve warm with a side salad using Drizzle and a preferred vinegar or lemon juice.