My Grandma's Tomato Pie (lightened up)

My family always spends a lot of time together around the holidays.  Now that I live away from home I love going home for the holidays and having all of my favorite dishes. All my aunts, my mom and my grandmother make the family favorites.  We always have a very hearty, very southern and very large spread.  One of my favorite things of all time is my grandmother's tomato pie.  I love tomatoes and this has never sounded appetizing to me.  I spent about 20 years passing up the tomato pie to the next, and in my mind, more appealing dish.  I remember one holiday while I was in college I finally tried the famous tomato pie and it was one of the best things I have ever had.  I was so upset with myself for passing it up all those years.  I make up for it now by making it a few times during the summer when the tomatoes are at their best! Although my grandmother's recipe is the best, I have created a lighter version with less mayonnaise and adding a hearty helping of spinach to make myself feel better when I got back for seconds and thirds.... Although this is still not the healthiest recipe it is definitely a great alternative to many other comfort foods... I hope you enjoy!

A Lighter Version of

My Grandma's Tomato Pie

 

 

What you need:

-1 pie crust (Until I get a recipe down for my own pie crust I have been using the kind you roll out, pre-made)

- 4-5 large ripe tomatoes, peeled and diced in large pieces

- 1/4 cup of light mayo

-1/4 cup of plain Greek yogurt

- 1 garlic glove, minced

- 1/2 cup shredded Swiss cheese

-1/2 cup shredded mozzarella cheese

- 2 cups of fresh spinach, chopped and packed tightly

- Fresh basil (I use about 3 Tablespoons)*

-Fresh oregano (I use about 2 Tablespoons)*

- Salt and pepper to taste, if desired

 

*If you using dry herbs then I would use about 1 Teaspoon of each.  Taste and you can always add more.  I use fresh herbs as I am growing them but there is nothing wrong with using dry.

 

 

What to do:

 

- Preheat over to 375 degrees. Roll pie crust out into pie pan.  Using a fork, prick small holes in bottom of crust.  Bake crust (empty) in oven for about 10 minutes or until barely starting to turn golden.

 

- While crust is cooking place diced tomatoes in a strainer and sprinkle with salt (I use very little).  Let water drain from tomatoes.  Shake them around so that you can get rid of as much water as possible.

 

-While tomatoes are draining chop up spinach, basil and oregano and set aside.  In a medium bowl mix mayonnaise, Greek yogurt, minced garlic.  Add spinach, basil, and oregano to mayonnaise/yogurt mixture.  Stir in half of both kind of cheese.  This mixture should be pretty thick but still able to spread.  If you need to add a little more yogurt to help that is fine but you shouldn't need to add very much.

 

-Remove pie crust from oven and fill evenly with diced tomatoes. 

 

-Spread mayonnaise/yogurt/cheese mixture evenly over the tomatoes. 

 

-Sprinkle the rest of both cheeses evenly over top. 

 

 

-Put pie back in over and cook for about 45 minutes or until cheese starts to brown and pie is bubbly.

 

-Remove, let cool for about 10 minutes and enjoy!