Before you start the filling, take a large pan and fill it with two inches of water. Place on the middle rack of a 350-degree oven.

Spray a 10 inch deep pie dish with a non-stick cooking spray and set aside.

For the masa layer, whisk together all ingredients until well combined. Mixture should be the consistency of a soft cookie dough.

Cover and set aside while you prepare the filling.

In a medium skillet, heat the oil and add the onion and peppers and TenderBits. Sauté over medium heat until the onion is clear.

Add the rest of the filling ingredients except the fresh spinach.

Stir well and heat, then add the fresh spinach a little at a time until spinach has wilted. Remove from heat and set aside.

Crumble half of the masa into the pie dish and gently press with your fingers to cover the bottom and sides of the dish.

Spoon filling evenly over the masa layer and then crumble the remaining masa over the top, again gently pressing to seal edges.

Cover tightly with foil. Place covered pie dish into the pan of hot water, and cover with more foil, sealing tightly.

Bake for 45 minutes. Remove from oven, uncover, and let cool for 10-15 minutes. Serve warm.

* You can also bake the tamale pie in smaller, individual pie tins.