I won’t lie, I occasionally listen to Christmas music throughout the year. So it would be incorrect to say that now that Thanksgiving has past, I’m finally getting to listen to my fave holiday jams. What would be more correct is to say that I am finally getting to listen to my fave holiday jams without hiding it. I can put on my Happy Christmas! playlist in the car, and the BF will (somewhat reluctantly) allow it. It’s a very exciting time of year for me.
My dear friend Eleanor gave me my Christmas present already: this beautiful pie pan. She knew I would be baking for Thanksgiving, so she gave it to me early!
I’ve already used it for my Secret Recipe Apple Pie and this oh-so-amazing, super delicious, completely to-die-for tomato pie. I’m not kidding: this is one of the best meals I’ve ever made. Our dinner conversation primarily revolved around how delicious it was and how this will definitely be a dish to serve for casual dinner party guests. The BF and I each had thirds, which is amazing for us light eaters. And I may or may not have had some for breakfast the next day.
Here are the star players: 
It’s really not complicated, though maybe a little time consuming, but totally worth it. After the crust is ready, just add your layers… sliced tomato, fresh basil and sauteed spinach, and then cheese!
I edited a more classic recipe a bit to include spinach (I figured I needed something healthy to counter all that cheese) and to substitute Greek yogurt for mayonnaise (I’m not a fan of mayo, so we never have any in the house). I tried to squeeze extra water from both the tomatoes and spinach, and it still came out a bit soupy, so maybe I’ll use my cheesecloth next time and try a bit harder. But not to worry — even a little runny, it didn’t stop us from enjoying our third helpings!
And in the spirit of Christmas and delicious cheesy tomato pies, here’s my first-ever Giveaway! Enter to win this cute little Clinique gift set.
Gift set includes:
- 7-Day Scrub Cream Rinse-Off Formula
- Dramatically Different Moisturizing Lotion
- Clinique Eye & Cheek Colour Compact: Colour Surge Eye Shadow Duo in Pink Slate, Soft-Pressed Powder Blusher in New Clover, and True Bronze Pressed Powder Bronzer in Sunkissed
- Long Last Lipstick in Bamboo Pink
- Brush Set
- Matching large and mini cosmetics bag
* Does not include mascara shown in picture
There are a few ways to enter – the more ways you enter, the better the chance you have at winning – so make sure you comment once for each of the following things you do:
- Favorite the new Wine & Plum Etsy shop! Favorite 1 item in the Wine & Plum Etsy shop, and comment below to share which item you would like to give or receive for Christmas!
- Bonus: Follow Wine & Plum on Pinterest! Pin your favorite Wine & Plum recipe or Etsy shop item to one of your Pinterest boards, and share the link to your pin in a comment below.
- Bonus: Follow Wine & Plum on Instagram and tag 3 friends on my Instagram giveaway post.
- Bonus: Follow Wine & Plum on Twitter, and tweet about this giveaway: Excited about this delicious Cheesy Tomato Pie #recipe plus an awesome #Clinique #giveaway from @wineandplum! http://bit.ly/1fYGSw8
- Bonus: Like Wine & Plum on Facebook, and share any post from the W&P Facebook page.
Don’t forget to leave a comment for those bonus submissions!
Now, here’s the recipe for the Tomato Pie! If you make it, come back and let us know how you liked it!
Cheesy Spinach Tomato Pie adapted from Simply Recipes
Crust:
1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, cold, cut into 1/4″ cubes
3 tablespoons cold water
Preheat the oven to 350 F.
Combine all ingredients in a large bowl. Mix well with your hands, kind of like kneading, until all ingredients are incorporated. Shape dough into a ball.
Flour your working surface and turn out dough with a floured rolling pin, making a large circle. Transfer crust to a pie pan and press evenly into the dish.
Bake the pie crust for about 8-10 minutes.
Pie:
1 tablespoon olive oil
2 garlic cloves, chopped
3-4 tomatoes, sliced
2 large handfuls spinach
1/4 cup sliced basil (about 7-8 leaves)
2 cups grated cheese (Any combination of your favorite cheese; I suggest mozzarella and cheddar. In ours, we ran out of mozz so substituted havarti, which was delicious)
3/4 cup plain Greek yogurt
Salt and pepper
Place the tomato slices in a colander and sprinkle some salt over them; allow to drain while preparing the rest of your ingredients.
In a large bowl, mix together the cheeses and yogurt; set aside.
Heat the olive oil in a large skillet. Add the garlic and cook until fragrant, about 3 minutes. Add the spinach and stir well, coating leaves with olive oil. Cook until spinach is wilted, only 3-4 minutes. Set aside.
Once the pie crust has baked for about 8-10 minutes, remove from oven and assemble pie. Pressing each slice between paper towels to remove excess liquid before placing, arrange tomato slices in a circle in the bottom of the pie pan. Sprinkle the basil on top of the tomatoes. Squeeze spinach in paper towels or cheesecloth to remove excess liquid and then arrange evenly in the pan. Last, spread the cheese mixture evenly over top of the entire pie.
Bake until the top of the pie is golden brown, anywhere from 25-45 minutes.
Linking Up With:
Funday Monday from Still Being Molly
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderful Food Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove
Foodie Friday from Simple Living & Eating
Tags: bake, Basil, cheddar, Cheese, garlic, Havarti, mozzarella, Pie, spinach, tomato, Vegetarian, Veggie
Wine & Plum 