Recipe

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• 4 plum tomatoes
• 1/2 tsp kosher salt
• 6 thick bacon slices
• 1 (10-oz.) package frozen chopped spinach, thawed
• 1 cup (4 oz.) shredded italian six-cheese blend
• 3/4 cup light mayonnaise
• 1/2 cup canned artichoke hearts, drained and chopped
• 1/2 cup chopped fresh basil
• 2 green onions, thinly sliced
• 1 garlic clove, chopped
• 1/2 tsp dried crushed red pepper
• 1 (9-inch) frozen unbaked deep-dish piecrust shell, thawed

• 1 Cut tomatoes into 1/2-inch slices. Place on a paper towel-lined wire rack. Sprinkle tomatoes with salt. Let stand 20 minutes. Pat dry with paper towels.
• 2 Preheat oven to 375°. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
• 3 Drain spinach well, pressing between paper towels. Combine crumbled bacon, spinach, and next 7 ingredients in a large bowl until well blended.
• 4 Spread 1/4 cup spinach mixture on bottom of piecrust.
• 5 Layer with half of tomato slices; top with half of remaining spinach mixture. Repeat layers once. Cover loosely with aluminum foil.
• 6 Bake pie, covered, at 375° for 30 minutes. Uncover and bake 20 to 25 minutes. Let stand 10 minutes. Serve warm or at room temperature.