Makes 6 servings
- 1 unbaked (9-inch) pie crust
- 1 (6-ounce) package loose-leaf baby spinach
- 6 ripe local tomatoes, sliced horizontally
- 1 large sweet onion, chopped
- 12 strips bacon, cooked and crumbled
- ½ cup mayonnaise
- 2 cups shredded mozzarella
Preheat oven to 350 F. Bake the crust for 10 to 12 minutes. Remove crust and increase oven to 400 F.
In the partially baked crust, layer ½ of the spinach, ½ of the tomatoes, ½ of the onions and ½ of the crumbled bacon. Repeat with a second layer.
In a small bowl, thoroughly blend mayonnaise and mozzarella. Spread on top of the pie. Bake 45 minutes.
Let rest for 10 minutes before serving.
