Mediterranean Diet Savory Southern Tomato Pie
Experience the perfect fusion of Mediterranean-inspired flavors and Southern charm with our Mediterranean Diet Savory Southern Tomato Pie. This wholesome dish features a golden whole-wheat crust filled with ripe, juicy tomatoes, sautéed onions, garlic, and fresh basil, layered with creamy Greek yogurt, tangy feta cheese, and protein-packed quinoa. Each bite is seasoned to perfection with black pepper and oregano, delivering a vibrant and nutrient-rich meal that's ideal for a healthy Mediterranean diet. Easy to prepare and brimming with color, this pie is a delicious centerpiece for brunch, lunch, or dinner. Serve warm and savor the irresistible combination of fresh ingredients and comfort-food appeal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 9-inch whole-wheat pie crust
- 3 large ripe tomatoes
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 0.5 cup fresh basil leaves
- 0.5 cup feta cheese
- 0.5 cup plain Greek yogurt
- 0.5 cup cooked quinoa
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
Instructions
Preheat the oven to 375°F (190°C).
Roll out the whole-wheat pie crust in a 9-inch pie dish and bake for 10 minutes. Remove and let it cool.
While the crust cools, slice the tomatoes into 1/4 inch thick slices. Lay them on a paper towel-lined baking sheet.
Sprinkle the tomato slices with salt on both sides to draw out moisture, then set aside for 10 minutes.
Meanwhile, heat olive oil in a skillet over medium heat. Add diced onions and sauté until translucent, about 5 minutes.
Add minced garlic to the onions and cook for an additional minute. Transfer the onion-garlic mixture to a bowl.
Pat the tomatoes dry with paper towels to remove excess moisture.
Chop the basil leaves and mix into the bowl with onions and garlic.
Layer half of the tomato slices in the pre-baked crust.
Evenly spread half of the onion-garlic-basil mixture over the tomatoes.
Sprinkle half of the crumbled feta cheese and cooked quinoa over the mixture.
In a separate bowl, mix the plain Greek yogurt with black pepper and dried oregano, then gently spread half of it over the quinoa layer.
Repeat the layering process with the remaining tomatoes, onion mixture, feta, quinoa, and yogurt mixture.
Top the pie with remaining fresh basil leaves for garnish.
Bake in the preheated oven for 30–35 minutes, until the pie is set and top is golden.
Allow to cool slightly before slicing and serving. Enjoy the harmonious blend of Mediterranean and Southern flavors!
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 3397 mg | 148% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 24.6 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 648 mg | 50% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1959 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
