Best Spinach Cheese Tomato Pie Recipes

SPINACH PIE WITH SUN-DRIED TOMATOES

Steps:

• 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.

SPINACH CHEESE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press bottom pie crust into glass pie dish.
• In a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta, mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour into bottom pie crust. Place second pie crust on top of filling and trim edges.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 10 minutes and cut into wedges.

SPINACH TOMATO QUICHE (CRUSTLESS)

Steps:

• Preheat oven to 350.
• Lightly grease or spray with Pam a 9-inch pie plate.
• Press all the water out of the thawed spinach.
• Combine cottage cheese, cheddar cheese, spinach, eggs, oil, salt and pepper.
• Pour half of the mixture into the lightly greased pie plate.
• Arrange tomato slices over spinach.
• Cover with the remaining spinach mixture.
• Bake 40 minutes, or until a knife inserted in the center comes out clean.

TOMATO, SPINACH AND SPRING ONION PIE

Steps:

• Set oven at 425 deg F/220 deg Celsius.
• Use a generous pie plate: mine wasn't standard, and measured 7 1/2" across at the bottom, 10 1/2 inches across the top, and was a little more than 2" deep. Any pie dish will do.
• Roll out the pastry on a floured board, and cut out a generous circle (lay the pie plate upside down on the pastry and cut with a knife in a wide circle around it).
• Grease the pie plate lightly with oil, then plonk in the pastry and fit without stretching. Crimp the edges.
• Whisk the 3 eggs, then use a brush and brush the pastry all over with the egg. Keep the beaten eggs.If necessary put the lined pie plate in the fridge.
• I found lovely purple-bottomed sping onions, but use whatever you have: chop them and scatter evenly into the bottom of the pie plate, to cover. If you don't have spring onions, try rings of sweet onion.
• In this case I used Swiss Chard, a soft,light green kind, from my own garden, but frozen, cooked and drained is just fine. I called it "spinach" because it's a shorter word, but swiss chard is what I use. If you prepare this early in the day, you can leave it to drain, and press out more liquid before using. Stir in salt and nutmeg.
• Whenever I make a white sauce, I use a shortcut: put the milk in a small pot, whisk in the tablespoon flour, add a pinch of salt, and then whisk until milk comes to the boil and thickens. So try that here, and you cut out the butter normally used.
• Pull off the heat, whisk once or twice, then add the cheese, Tabasco and garlic.
• Stir the cheese sauce into the spinach.
• Also stir in the egg mixture left over after you "painted" the pastry into the drained swiss chard/spinach. The eggs will help firm up the mixture during baking.
• Rosa tomatoes are small plum-shaped tomatoes, and they are especially sweet. If you can't get them, use cherry tomatoes or even tomato slices, but in the latter cases, sprinkle over a little sugar. Rosa tomatoes simply explode in the mouth in a burst of sweet flavour.
• Ladle the swiss chard mixture over the spring onions in the lined pie plate. Scatter the basil leaves over the swiss chard.
• Pack the rosa tomatoes all over the top. (See my original photograph). If not using rosa, sprinkle over a little sugar.
• Brush with olive oil or, preferably, spray the tomatoes with an olive oil and garlic spray.
• Put in the preheated oven. Keep at that high heat for about 10 - 15 mins, then turn heat down to 350 deg.
• Bake for about 30 mins or more, until pie has risen and is set.
• Serve hot or warm, in slices, with a main dish of meat and a side salad.