Holy Moly. This pie is delicious and DECADENT. In true southern style, it’s certainly not for the faint of heart (meaning, if you’re looking for a heart-healthy dish, this is decidedly not it). I usually cook much lighter, healthier fare, but I’m on vacation so I figured why the heck not. As always: everything in moderation :-)
And despite the fact that it’s topped with a delicious concoction of spicy mayonnaise and mozzarella that melts into every delicious bite of the pie (if you’ve never had tomato pie before and you think this is weird, it works. Trust me.), it’s made from scratch, and it has good for you spinach and tomatoes, and it’s vegetarian…so it can’t be that bad for you, right? And if you have a small slice (or make them mini) with a side salad, you’ll be in good shape. Promise.
Now. Onto this deliciousness.
Tomato pie is very, very easy to make, especially if you have a pre-made crust. If you want to make your own, I used this recipe for traditional pie crust, but you can use a whole wheat, vegan, or gluten-free recipe if you want! Any crust will do.
The filling for this pie is a mixture of spinach, onions, and tomatoes, with a little salt, pepper, and crushed red pepper to spice things up a bit. The most important part of making the filling: you want there to be as little liquid as possible to it (so it doesn’t make the pie soggy).
Here’s what I did. …