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Spinach and Cherry Tomato Pie
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Ingredients:
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1 Tenderflake pie crust
2 tbsp unsalted butter
1 white onion, coarsely chopped
2 tbsp garlic, finely minced
2 lbs cherry tomatoes
2 cups frozen spinach, thawed
½ cup fresh basil, coarsely chopped
Salt & pepper
¼ cup Swiss cheese, grated
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Method:
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Prepare Tenderflake pie crust as per package directions. Set aside and cool. In a large, flat-bottomed fry pan, melt butter. Add onion and garlic. Cook 5 – 8 minutes, until translucent and softened. Remove from heat. Place cherry tomatoes in a large bowl. Squeeze excess liquid from thawed spinach and add to cherry tomatoes. Toss in chopped basil, salt and pepper, and mix well. Preheat oven to 375. Pour mixture into cooled pie shell. Place in preheated oven and bake for 40 – 45 minutes. Sprinkle Swiss cheese over the top for the last 15 minutes of baking. Using oven mitts remove from oven and serve.
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