Layered Vegetable Pie - cooking recipe

Ingredients

2 Tbsp. vegetable or olive oil
1 (16 oz.) can mushrooms, sliced
1/2 c. finely chopped shallots or onion
1 medium clove garlic, minced
1 (10 oz.) pkg. frozen chopped spinach, cooked and well drained
1 (6 oz.) jar roasted red peppers, drained and cut into strips
1 Tbsp. all-purpose flour
4 eggs, slightly beaten
1 (15 oz.) container Ricotta cheese
1/4 c. grated Parmesan cheese
3/4 c. diced Mozzarella cheese
1/4 tsp. ground nutmeg
1/4 tsp. pepper
pastry for 2-crust 10-inch pie
1 egg, separated
1 Tbsp. sour cream or heavy cream

Preparation

In 10-inch skillet over medium heat in hot oil, cook mushrooms and shallots with garlic until tender, stirring occasionally.
Add spinach and cook 2 minutes or until liquid has evaporated, stirring constantly.
Stir in flour; set aside.