Spinach Pie With Sun-Dried Tomatoes Recipe

Name: Spinach Pie With Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Spinach Pie With Sun-Dried Tomatoes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spinach Pie With Sun-Dried Tomatoes

How did you like this recipe?

Frequently Asked Questions