Spinach-Tomato Pie

My dear friend Jan’s daughter sent her this recipe. I remember the night Laura was born. Jan had brought three-year-old Michael, my son’s best friend, over while Jan and her husband went to the hospital for Laura’s birth.

Laura, a beautiful baby and beautiful young woman, is vegetarian and loves to cook. But I’ll always remember the night she was born. The bons of friendship are symbolized sometimes by the flavors of the foods we cook, aren’t they?

Here’s Laura’s recipe!

Spinach-tomato pie

1 10-oz. can refigerated pizza crust (I used whole wheat)
1 10-oz. pkg. frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup low-fat sour cream
2 tbs. minced shallots
1 cup evaporated skim milk
1/4 tsp. salt
1/8 tsp. pepper
2 large egg whites
1 large egg
2 ripe medium-sized tomatoes, thinly sliced
1/3 cup shredded low-fat monterey jack cheese

1. preheat oven to 350 and coat 9-inch pie plate w/cooking spray.
2. shape dough into 4-inch circle; cover w/kitchen towel; let stand 5
minutes. roll into 11-inch circle and lightly floured surface. fit
pie plate, and flute rim.
3. mix spinach, sour cream, and shallots in mixing bowl. in separate
whisk together milk, salt, pepper, egg whites, and egg. stir 1/3 cup
mixture into spinach mixture. spoon spinach mixture into bottom of
crust. add layer of tomatoes, and top w/cheese. pour remaining milk
mixture over cheese. place pie plate on baking sheet.
4. bake 45 minutes, or until set. let stand 10 minutes before
(I added artichoke hearts to this recipe.)

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