What you'll need:

• 1 (9-inch) pie shell, slightly thawed
• 2 teaspoons Kinloch Plantation Pecan Oil
• 6 mozzarella cheese slices
• 2 medium-size ripe tomatoes, thinly sliced
• 1 cup coarsely chopped fresh spinach
• 3/4 teaspoon Creole or Cajun seasoning mix
• 1 tablespoon minced fresh parsley leaves
• 1/2 cup grated Parmesan cheese

Directions:

Preheat the oven to 400 degrees. Brush the pie shell, both bottom and sides, with 1 teaspoon of the pecan oil. Arrange the mozzarella slices evenly in the pie shell. Arrange the tomato slices evenly on top of the cheese and 1/4 teaspoon of the Creole seasoning mix.

Arrange the spinach on top of the tomatoes and season with 1/4 teaspoon of the Creole seasoning mix. Drizzle with the remaining teaspoon pecan oil and season with the remaining 1/4 teaspoon Creole seasoning mix. Bake until the crust is golden, about 15 minutes. Remove from the oven and cut into wedges to serve.

Makes 6 appetizer servings