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Savory Spinach and Artichoke Tomato Pie

Looking for a refreshing and tasty meal?  Look no further.  My friend and I went out to eat at this cute little eatery that served tomato pie.  The waiter said if you haven’t had it, you must try it.  I ordered their special, which was the spinach and artichoke tomato pie.  Let me say it was amazingly good!   I decided it had to be a staple in my kitchen.  So I went home and re-created my version later in the week.  You can play with this recipe by leaving out the spinach and/or artichokes or by adding in another type of vegetable you might think sounds good.  I hope you enjoy this recipe as much as I did!  This will make a great light summer meal for those hot nights, although personally I think this would make a great meal year round too!



2 cups Bisquick baking mix

2/3 cups Milk (I used almond milk)

16 oz. Mixed cheese (could be also be made with vegan cheese)

20-25 Fresh basil leaves

3/4 tsp Garlic salt

3/4 tsp Oregano

1 -2 cups Mayonnaise (I used vegan Mayo, but regular mayo may also be used)

6 Beefsteak Tomatoes

1 can/jar of Artichoke hearts

2 cups Fresh Spinach



Preheat oven to 350 degrees.


Spray 10 inch pie pan with cooking spray.


For the crust: Mix together the Bisquick and milk and press into bottom of sprayed pie pan. You could always use a prepared pie crust, but I’m pretty sure that the restaurant we ate at made a Bisquick type crust.


In a bowl, mix together the following 4 ingredients and set aside: 16 oz. of cheese, chopped basil leaves, garlic, and oregano.  I’m sure they had Parmesan cheese on theirs, but I chose to use an Italian mixed blend so that it would be vegetarian.


Slice 6 tomatoes and place the tomatoes on a paper towel for about 20 minutes to absorb excess moisture.


Place a layer of tomatoes, followed by artichokes and spinach on top of the crust.  Add a layer of the cheese mixture on top, followed by mayonnaise spread across the top of the cheese.  Repeat until you are out of ingredients (I had 3 layers).


Bake in the oven for 40-45 minutes.  Can be served hot or cold.



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