Spinach Pie With Sun-Dried Tomatoes

READY IN: 1hr 15mins
Recipe by HeatherFeather

adapted from Hometown Cooking.

Top Review by La Dilettante

I love things like this made ahead and served cold for a picnic, instead of a sandwich---this recipe has earned a place in my permanent file! For a party, a nice variation is to make tiny individual bite-sized "pielings" in a mini-muffin tin. Good job, HeatherFeather!

Ingredients Nutrition


  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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