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Dessert for 9

Spinach Sun-Dried Tomato Pie

This savory pie combines spinach, tomatoes, cheeses, and eggs between two crusts before baking until golden and firm.

$1.47per serving $
75 minstart to table
9servings

AmericanVegetarianBudgetDessertsSummer

Ingredients

  • 1 double crust pie crusts
  • 4 large eggs
  • 1 container (15 oz) ricotta cheese
  • 1 cup asiago cheese
  • 1/4 cup parmesan cheese
  • 3/4 tsp black pepper
  • 1 tsp dried basil
  • 1 package (10 oz) frozen chopped spinach
  • 1/4 cup seasoned dry bread crumb
  • 1/4 cup sun-dried tomato packed in oil

Steps

  1. Heat the oven to 375 F and thaw the spinach, then squeeze it dry and chop the sun-dried tomatoes.
  2. Whisk the eggs, ricotta, Asiago, Parmesan, pepper, and basil in a large bowl, then stir in the spinach and tomatoes.
  3. Fit one crust into a 9-inch pie plate and spread in the filling.
  4. Cover the filling with the second crust, crimp the edges, and sprinkle the bread crumbs over the top.
  5. Bake for 45 to 50 minutes, until the crust is golden and the egg filling is firm.
  6. Cool the pie for 10 minutes before cutting.

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