Tomato Pie

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After having the best tomato pie on vacation in North Carolina, I came home and immediately started trying to re-create the dish. This is pretty darn close, and delicious!
1 Pillsbury frozen pie shell, defrosted
2 large tomatoes, very ripe
Kosher salt
1 (10 oz) box frozen creamed spinach
2 Tbsps minced garlic
2 green onions, finely chopped
1-2 cups finely shredded sharp cheddar
1. Preheat oven to 400°F. With a fork, lightly prick holes all over the pie shell, including the sides. Bake in the oven 8-10 minutes, until lightly browned.
2. Thinly slice the tomatoes with a serrated knife. Spread the slices on a baking sheet lined with thick paper towels. Sprinkle both sides of the slices with salt, and cover with another 2 layers of paper towels. Set aside for at least an hour. Lightly press the top layer of paper towels to remove any remaining moisture.
3. When you're ready to put the pie together, preheat the oven to 350°F.
4. Microwave the spinach for a few minutes just to defrost.  While the spinach is defrosting, sautee the garlic and green onions in olive oil over medium heat until soft. Mix in the defrosted spinach and continue to sautee to remove additional moisture.
5. Pour the spinach mixture into the cooled pie shell, and spread evenly along the bottom. Top with tomato slices. Spread cheese evenly over the tomatoes. Cover the top of the pie with foil, and bake in a 350° oven for 20-30 minutes.
Yield: 8 servings

* You can really add anything to the filing to suit your tastes. I think this would also be amazing with chopped fresh basil added to the spinach mixture.
Cuisine   SouthernCooking Method   Baked
Main Ingredient   VegetablesPrep Time   1 hour
Cooking Time   15 to 30 minutes

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