Spinach Pie With Sun-Dried Tomatoes

Recipe by HeatherFeather
READY IN: 1hr 15mins
SERVES: 8-10




  • 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.