Southern Tomato Spinach Pie
User Reviews
5
Southern Tomato Spinach Pie
Description
This pie begins with a prepared pie crust that is blind-baked to prevent sogginess. Tomato slices, seasoned with kosher salt, are set aside on a rack to drain excess moisture thoroughly. Frozen chopped spinach is thawed and meticulously squeezed out to remove water, ensuring the filling stays firm and not watery. Mixing mayonnaise with shredded mozzarella and hot sauce forms a creamy, tangy spinach filling.
The assembly includes layering the spinach mixture with drained tomatoes atop the pre-baked crust, which is then baked until the crust browns lightly and the filling is set. The result is a combination of tender tomatoes, creamy spinach and cheese filling, and crisp crust. The optional hot sauce adds gentle heat without overwhelming the vegetable flavors.
This pie can be prepared ahead and served room temperature or chilled. Leftover pie reheats well. Choosing tomatoes with less moisture, like beefsteak or Roma, helps achieve a better texture. Substitutions such as fresh spinach (cooked and drained), different cheeses, and plant-based alternatives can accommodate dietary preferences.
Ingredients
- 1 pie dough crust store bought or homemade, prepared
- 5 tomato sliced into 1/4" or 1/2 cm. slices (see notes, large
- 16 oz. spinach chopped, frozen
- kosher salt
- 1/2 cup mayonnaise
- 8 oz. mozzarella cheese shredded
- 1 tablespoon hot sauce such as Frank's (optional)
Instructions
- Preheat your oven and press pie dough in dish. Preheat your oven to 350 degrees F. Press the pie dough into a pie dish. Crimp the edges if you want to.
- Sprinkle tomatoes with salt and set aside to drain. Place sliced tomatoes on a wire rack nestled into a rimmed baking sheet, and sprinkle both sides with kosher salt (if you don't have a wire rack, you can use a large colander). Set aside.
- Blind bake the crust. Blind bake the pie crust at 350 degrees for approximately 15 minutes, or until just starting to brown using pie weights or beans (see notes).
- Thaw and drain frozen spinach. While the pie crust blind bakes, thaw the frozen spinach and squeeze out as much water as possible. I like to place it frozen in a sturdy colander, run hot water over it until it's thawed, then use a wooden spoon to squeeze as much water out as possible.
- Mix mayo, mozzarella, spinach, and hot sauce. In a large bowl, mix together the mayonnaise (1/2 cup), shredded mozzarella (16 oz.), spinach, and hot sauce, if using (1 tablespoon).
- Pat tomatoes as dry as possible with a paper towel. I recommend patting both sides dry and pressing fairly firmly down on them. You may need to squeeze the water out of the paper towel a few times - the goal is to remove as much water as possible (without smushing them too much so they keep their shape).
- Assemble the pie. Set 5 tomato slices aside. Layer half of the remaining tomatoes on the bottom of pie. Spread half the spinach mixture on top of that. Repeat with the remaining tomatoes and spinach mixture. Place the five reserved tomato slices on top.
- Bake the tomato pie at 350 degrees F. for 35-40 minutes, or until browned and bubbly.
- Allow to sit for at least 10 minutes before cutting the pie into 8 slices. Serve warm or at room temperature.
Notes
- Salt and drain tomatoes thoroughly to prevent a soggy pie crust.
- Thaw frozen spinach and press out as much liquid as possible for a firm filling.
- Use beefsteak or Roma tomatoes for lower moisture content to improve texture.
- The pie can be assembled up to 24 hours before baking; store refrigerated and add extra baking time if cold.
- If crust browns too quickly, cover edges loosely with foil until baking completes.
- Substitute fresh spinach by steaming or sautéing and draining well before mixing.
- Different cheeses and hot sauce varieties can be used to adjust flavor and dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 308kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 442mg | 18% |
| Potassium | 426mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 7492IU | 150% |
| Vitamin C | 15mg | 17% |
| Calcium | 229mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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