Spinach Pie With Sun-Dried Tomatoes

Directions

1. 1
   Line a 9-inch pie plate with one crust round.
2. 2
   Beat one of the eggs with a fork and use a pastry brush to lightly brush egg over the pie crust (you might not need all of the egg- save the rest for brushing the top crust later).
3. 3
   Beat remaining eggs in a large bowl, using a whisk.
4. 4
   Add cheese, pepper, and basil and stir to combine.
5. 5
   Add spinach (make sure it has been drained very well- squeezed over a colander to get out all the freezer moisture), as well as the bread crumbs and tomatoes.
6. 6
   Pour filling into crust and top with the second crust round.
7. 7
   Fold edges under to seal and crimp or flute edges as desired.
8. 8
   Brush with remaining egg wash.
9. 9
   Cut a few slits in the top crust and bake in a preheated 375 F oven for 25 minutes.
10. 10
    Cover edges with a ring of foil or a pie sheild, then continue baking another 20 minutes.
11. 11
    Cool on wire rack at least 15 minutes before attempting to slice.