Spinach Pie With Sun-dried Tomatoes

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 line a 9-inch pie plate with one crust round.
• 2 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).
• 3 beat remaining eggs in a large bowl, using a whisk.
• 4 add cheese, pepper, and basil and stir to combine.
• 5 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.
• 6 pour filling into crust and top with the second crust round.
• 7 fold edges under to seal and crimp or flute edges as desired.
• 8 brush with remaining egg wash.
• 9 cut a few slits in the top crust and bake in a preheated 375 f oven for 25 minutes.
• 10 cover edges with a ring of foil or a pie sheild, then continue baking another 20 minutes.
• 11 cool on wire rack at least 15 minutes before attempting to slice.