Spinach Pie With Sun-Dried Tomatoes |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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adapted from Hometown Cooking. Ingredients:
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 |
Directions:
1. Line a 9-inch pie plate with one crust round.
2. 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).
3. Beat remaining eggs in a large bowl, using a whisk.
4. Add cheese, pepper, and basil and stir to combine.
5. 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.
6. Pour filling into crust and top with the second crust round.
7. Fold edges under to seal and crimp or flute edges as desired.
8. Brush with remaining egg wash.
9. Cut a few slits in the top crust and bake in a preheated 375 F oven for 25 minutes.
10. Cover edges with a ring of foil or a pie sheild, then continue baking another 20 minutes.
11. Cool on wire rack at least 15 minutes before attempting to slice.
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