Spicy Southern Tomato and Spinach Pie
- 1 pie crust I used this recipe for traditional pie crust, but you can use a whole wheat, vegan, or gluten-free recipe
- 4 to matoes chopped
- 1 small onion diced
- 1 tablespoon olive oil
- 6-8 oz. baby spinach
- salt pepper, and crushed red pepper to taste
- 1/2 cup mayonnaise
- 1 1/2 cups shredded mozzarella cheese
- 1 tablespoon hot sauce such as Frank’s
Blind bake the pie crust at 350 degrees for approximately 15 minutes, or until just starting to brown using pie weights or beans.
Chop the tomatoes and place in a colander in the sink sprinkled with a bit of salt, to allow liquid to drain.
Meanwhile, saute onion in oil in a medium skillet on medium high until browned (2-3 minutes). Add spinach and turn the heat to medium- saute until wilted and most of the liquid has evaporated (5-7 minutes). Season with salt, pepper, and crushed red pepper.
Meanwhile, mix together mayonnaise, mozzarella, hot sauce, and salt and pepper to taste in a small bowl.
Pat tomatoes dry with a paper towel and add to spinach mixture.
Spread the spinach mixture in the half baked pie crust and top with mayo mixture.
Bake at 350 for 35-40 minutes, or until browned and bubbly.
Allow to sit for at least 10 minutes before cutting into the pie.