photo by CountryLady
- Ready In:
- 1hr 30mins
- 2 tablespoons butter or 2 tablespoons margarine
- 2 sweet red peppers, diced
- 2 small onions, chopped
- 2 garlic cloves, minced
- 2 (10 ounce) packages frozen spinach, thawed & squeezed dry (I use my ricer)
- 2 (14 ounce) packages frozen puff pastry, thawed
- 12 ounces black forest ham, sliced
- 1 lb mozzarella cheese, grated
- 8 eggs, beaten & seasoned with
- salt & pepper
- 1 egg, beaten (for glaze)
- Melt butter in skillet over medium heat; cook peppers, onions & garlic for about 12 minutes or until all liquid evaporates.
- Remove from heat & stir in spinach; set aside.
- Roll each piece of pastry to 1/8 inch thickness; use 1 piece to line a 10 inch springform pan, leaving excess draped over sides.
- Layer half the ham slices in the bottom, sprinkle half the cheese, spread half the veggies followed by the eggs.
- Repeat these layers.
- Cover with remaining pastry, trim off edges & pinch layers together; cut steam vents in the top & brush with egg glaze.
- Place pan on a rimmed baking sheet in the centre of a preheated 400F oven for 15 minutes.
- Reduce heat to 350F and bake for an additional 45 to 60 minutes or until top is golden & knife inserted in centre is hot when pulled out.
- Let cool for 15 minutes; remove pan sides & cut into wedges.
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CL I cannot believe I forgot to review this wonderful recipe! It was the main star of our Christmas brunch 2005! Everyone loved it! I used fresh steamed spinach, and a mixture of Swiss and mozzarella cheese, ham and Swiss cheese are great together!! I will definitely make this again! Ooooh, the presentation of this pie is beautiful!!
I divided the recipe and used a 6-inch springform pan which made 4 generous servings. I plan on making this again and reducing the amount of ingredients as I think I had too much filling in the smaller pan. It did take the full 60 minutes to cook. It is well seasoned and delicious and the combination of spinach and red peppers is beautiful.
This is one of the best spinach pies yet that I have made, and I have made many, I'm only sorry that I did not make two of these, this recipe is beyond words, the only change I made was i used regular ham that was sliced thick, and of coarse increased the garlic. You really need a bit of patience to put this together, but very well worth the extra time it takes to make. I made mine in a smaller size springform pan so the pie was much thicker than I think it was supposed to be. I know that this will be made many times more, it is absolutely amazing! this is way more than a 5 star recipe, we love this!...Kitten:)
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In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">