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!
- 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 See How It's Made
- Line a 9-inch pie plate with one crust round.
- 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).
- Beat remaining eggs in a large bowl, using a whisk.
- Add cheese, pepper, and basil and stir to combine.
- 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.
- Pour filling into crust and top with the second crust round.
- Fold edges under to seal and crimp or flute edges as desired.
- Brush with remaining egg wash.
- Cut a few slits in the top crust and bake in a preheated 375 F oven for 25 minutes.
- Cover edges with a ring of foil or a pie sheild, then continue baking another 20 minutes.
- Cool on wire rack at least 15 minutes before attempting to slice.