Makes one 9-inch pie – 6 servings
This dish is perfect to make in the summer using fresh farmer’s market tomatoes, which are delicious paired with an earthy red wine, such as Pinot Noir. For ease of preparation, use a store-bought pie crust, which you’ll find in the freezer section of most supermarkets. Or try my Basic Pie Crust, which takes just minutes to prepare using a food processor. This pie can be made early in the day and reheated in the microwave. Or, cut it into thin slices to serve as a room-temperature appetizer or first course.
2 tablespoons olive oil
¾ cup finely chopped onion
4 cloves garlic, minced
1 ½ pounds fully-ripened tomatoes, cut into ½-inch cubes (about 4 cups)
½ cup Pinot Noir or other medium-bodied, earthy red wine
¼ cup minced fresh basil or 1 teaspoon dried basil
3 cups stemmed and coarsely chopped fresh spinach
½ teaspoon freshly ground pepper, or to taste
1 (9-inch) store-bought frozen pie crust or Basic Pie Crust
½ cup freshly shredded Parmesan cheese
One 2 ¼-ounce can sliced black olives, drained
1 cup finely shredded mozzarella cheese
Preheat the oven to 350°F.
Heat the oil in a large saute pan over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic; stir constantly for about 1 minute. Add the tomatoes, wine, and dried basil (if using). When the liquid begins to bubble, reduce the heat to medium-low. Cook, uncovered, stirring occasionally, until the liquid is absorbed and evaporated, about 20 minutes. Stir in the spinach, fresh basil (if using), salt, and pepper. Taste and adjust the seasoning.
Pierce the bottom of the crust in several places with a fork; bake in the lowest third of the oven for 10 to 15 minutes or until the crust is firm but not browned.
Spread the Parmesan in the partially baked crust. Top with an even layer of the tomato mixture. Add a layer of olives and top with the mozzarella cheese.
Bake in the lowest third of the preheated oven for about 35 minutes or until the filling is set and the edges of the crust are lightly browned. Let stand on a rack for about 10 minutes before slicing into wedges for serving.