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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Spinach Pie With Sun-Dried Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions