Spinach, Bacon, & Roasted Tomato Pie Recipe

Easy as Pie

When it comes to pie, the possibilities are endless. From a sweet dessert enjoyed à la mode to a savory main dish served for dinner, no matter how you slice it, there’s a pie recipe to suit the occasion. We asked a local to share their go-to recipe when they’re craving a slice of homemade comfort. Making this delicious recipe is easy as pie!

Photos by Rich Smith

Spinach, Bacon, & Roasted Tomato Pie

Cook Time 1 hour 15 minutes
Course Brunch
Cuisine American


  • cups fresh spinach
  • 1 medium sweet onion, diced small
  • 2 green onions, thinly sliced
  • 2 tbsp canola/vegetable oil
  • ¾ cup mozzarella cheese, finely shredded
  • cups cottage cheese
  • 1 cup cream cheese, cubed
  • ¾ cup feta cheese
  • 1 tbsp dried Italian seasoning
  • salt and pepper to taste
  • 1 large egg
  • 6 slices of smoked bacon
  • 2 roma tomatoes
  • 2 tbsp olive oil
  • 1 cup melted butter
  • 16 sheets phyllo dough, thawed


  • Roughly chop the fresh spinach, then steam, drain, and squeeze dry.
  • Chop sweet onion and green onion – tops and white – and sauté in oil until tender.
  • In a large bowl, mix spinach, onions, cheeses, Italian seasoning, salt and pepper, and egg until thoroughly blended.
  • Cook bacon and drain oil, pat dry, and chop to incorporate in the cheese mixture.
  • Quarter and seed tomatoes, then place in a small sheet pan and drizzle with olive oil. Bake at 400° for 15 minutes.
  • Remove from oven and small dice before adding to cheese mixture.
  • Brush a 9x13 baking pan with melted butter.
  • Line pan with 8 phyllo sheets, brushing each sheet with butter.
  • Spread cheese mixture evenly over the top of the dough.
  • Place the remaining sheets and repeat the process of brushing each layer with butter.
  • Make sure the top layer is brushed, especially the edges.
  • Bake at 375° for 40-50 minutes or until the top is golden brown.
  • Allow the pie to cool for about 15 minutes to set before cutting.
Keyword savory pie, spinach bacon tomato pie, tomato pie

“What I love about this recipe is the contrast between the creamy spinach and crispy phyllo dough. I love creamed spinach, but it lacks texture, and this pie will give you both. It’s great by itself and even better as a side dish to any protein.”


Andi Cagle

Andi Cagle

Warehouse Row

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