Ingredients
The Shell:
9 inch pie crust (frozen or homemade)
2 Tbs. grated parmesean
The Filling:
2 Tbs. olive oil
1 medium onion, diced
2 cloves garlic, minced
1 28 ounce can diced tomatoes, drained
1 tsp. salt
ground pepper to taste
1 tsp. dry basil
1 tsp. dry oregeno
1 box frozen spinach, thawed and squeezed dry
The Topping:
1/2 c. mayonaise
1 c. mozzarella, shredded
Preparation
Preheat oven to 425. Put pie crust in pie pan and pierce all over with fork. Sprinkle with parmesean. Bake 9-11 minutes.
Meanwhile saute onion and garlic until tranlucent. Add tomatoes, salt, pepper and spices and simmer until most of the liquid has absorbed (about 15-20 min). Use this time to prepare spinach.
Layer pie crust with tomato mixture and spinach. Combine mayonaise and mozzarella and spread evenly across the top of the pie. Bake at 400 until lightly browned, about 15-20 minutes. Let stand 5 minutes before serving.
