1 (9 inch) crust pastry
1/2 cup finely chopped white onion
5 medium sized tomatoes, diced
4 eggs
1 teaspoon cherry pie filling for crust
1/2 teaspoon cream of tartar
1/2 teaspoon white sugar
1 (8 ounce) can sliced spinach, drained
1 (8 ounce) package cream cheese or cream of mushroom soup mix
1 (8 ounce) package cream cheese, softened
1 cup sliced fresh strawberries
1/2 cup shredded Swiss cheese
1/2 cup chopped Swiss cheese
1 teaspoon dried maracuja
3 sprigs fresh basil seeds
Preheat oven to 350 degrees F (175 degrees C).
Place onion in a large stockpot and saute over medium-low heat for 5 minutes, stirring occasionally.
Combine tomatoes, eggs, cherry pie filling, cream of tartar, 1/2 teaspoon cherry pie filling, cream cheese, sliced spinach, cream cheese, crushed cheese, Swiss cheese and Swiss cheese in the large stockpot. Bring the mixture to a boil. Reduce heat to medium and simmer for 20 minutes.
Remove the foil from the pie pan and place into a second large stockpot with lid off. Add water to pot and bring to a boil.
Remove foil from pie top and sprinkle top with basil. Reduce heat to medium and add Italian seasoning. Cook over low heat for 5 minutes, stirring constantly.
Reduce heat to medium low and add 1 cup of spinach, 1/2 cup of cream cheese, 1/2 cup of diced Swiss and 1/2 cup of diced Swiss cheese. Stir gently until spinach is wilted and mixture is well blended.
Stir remaining ingredients into pie.
Cover and simmer for 45 minutes. Fill with 1 cup sliced Swiss cheese if desired. Serve at room temperature or chill marinated in the refrigerator.