Valerie's Italian Veggie Pie Recipe | Valerie Bertinelli | Food Network

Ingredients

• 3 tablespoons olive oil
• 8 ounces white button mushrooms, sliced
• 2 shallots, chopped
• One 5-ounce bag baby spinach, washed and dried
• 1/4 teaspoon dried Italian seasoning
• Kosher salt and freshly ground black pepper
• One 8-ounce tube refrigerated crescent rolls
• 4 cups shredded mozzarella
• 3 tablespoons grated Parmesan or Pecorino-Romano
• 3 eggs, beaten