Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Cynthia Messenger, Mount Pleasant, South Carolina
Recipe by Southern Living July 2009

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Recipe Summary test

prep:
20 mins
stand:
30 mins
cook:
10 mins
bake:
50 mins
total:
110 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut tomatoes into 1/2-inch slices. Place on a paper towel-lined wire rack. Sprinkle tomatoes with salt. Let stand 20 minutes. Pat dry with paper towels.

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  • Preheat oven to 375°. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.

  • Drain spinach well, pressing between paper towels. Combine crumbled bacon, spinach, and next 7 ingredients in a large bowl until well blended.

  • Spread 1/4 cup spinach mixture on bottom of piecrust.

  • Layer with half of tomato slices; top with half of remaining spinach mixture. Repeat layers once. Cover loosely with aluminum foil.

  • Bake pie, covered, at 375° for 30 minutes. Uncover and bake 20 to 25 minutes. Let stand 10 minutes. Serve warm or at room temperature.

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