Spinachpiewithsundriedtomatoes Recipes

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SPINACH PIE WITH SUN-DRIED TOMATOES



Spinach Pie With Sun-Dried Tomatoes image

Make and share this Spinach Pie With Sun-Dried Tomatoes recipe from Food.com.

Provided by HeatherFeather

Categories     Savory Pies

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 (9 inch) double crust pie crusts, unbaked (2 rounds)
4 large eggs
1 (15 ounce) container ricotta cheese (about 2 cups)
1 cup asiago cheese, finely grated
1/4 cup parmesan cheese, finely grated
3/4 teaspoon black pepper, coarsely ground
1 teaspoon dried basil, crushed
1 (10 ounce) package frozen chopped spinach, thawed and drained very well
1/4 cup seasoned dry bread crumb
1/4 cup sun-dried tomato packed in oil, drained, coarsley chopped

Steps:

  • Line a 9-inch pie plate with one crust round.
  • Beat one of the eggs with a fork and use a pastry brush to lightly brush egg over the pie crust (you might not need all of the egg- save the rest for brushing the top crust later).
  • Beat remaining eggs in a large bowl, using a whisk.
  • Add cheese, pepper, and basil and stir to combine.
  • Add spinach (make sure it has been drained very well- squeezed over a colander to get out all the freezer moisture), as well as the bread crumbs and tomatoes.
  • Pour filling into crust and top with the second crust round.
  • Fold edges under to seal and crimp or flute edges as desired.
  • Brush with remaining egg wash.
  • Cut a few slits in the top crust and bake in a preheated 375 F oven for 25 minutes.
  • Cover edges with a ring of foil or a pie sheild, then continue baking another 20 minutes.
  • Cool on wire rack at least 15 minutes before attempting to slice.

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