Puffed Pie Brunch
This'll
knock there socks off!
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2 small onions, chopped
2 garlic cloves, minced
2 Tbsp. butter or margarine
3 - 10 oz. pkgs. frozen spinach (thawed & well-drained)
2 - 14 oz. pkgs. frozen puff pastry (rolled to 1/8")
3/4 lb. Black Forest ham, sliced
1 lb. Mozzarella cheese, grated
2 red peppers, seeded & diced
8 eggs, beaten
1 egg, beaten - to glaze pastry
Saute onions and garlic in butter. Stir in spinach. Line a 10" springform
pan with
pastry, making sure it overlaps the sides. Layer 1/2 the ham,
1/2 the cheese, 1/2 the
red pepper, 1/2 the spinach mixture into the pie shell. Pour
in 1/2 the beaten eggs.
Repeat layers - pan will be full. Cover with pastry and pinch
the edges to seal. Trim
excess pastry and slash the top to allow steam to escape. Brush
top crust with beaten
egg. Bake at 400F for 15 minutes, reduce heat to 350F and bake for
45 minutes. If the
crust becomes too brown, cover lightly (don't seal) with foil.
Cool the pie for 15 minutes and remove springform.
This is a sure-fire hit! Serves 10.
This can be assembled the night before and cooked in the morning