Ingredients
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2 tablespoons butter or 2 tablespoons margarine
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2 garlic cloves, minced
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2 (10 ounce) packages frozen spinach, thawed & squeezed dry (I use my ricer)
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2 (14 ounce) packages frozen puff pastry, thawed
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12 ounces black forest ham, sliced
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1 lb mozzarella cheese, grated
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8 eggs, beaten & seasoned with
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salt & pepper
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2 small onions, chopped
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1 egg, beaten (for glaze)
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2 sweet red peppers, diced
Instructions
- 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.