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Ingredients
1 (17.3 ounce) Package frozen puff pastry, 2 sheets, thawed
6 Eggs
1 Cup Ricotta cheese
Dash hot sauce
2 (10 ounce) Packages frozen chopped spinach, thawed & well drained
4 Slices bacon, cooked & chopped
1 1/2 Cups Cheddar cheese, shredded
1 Cup red peppers, chopped
Instructions
Preheat oven to 400F. Unfold puff pastry and roll out one sheet to about an 11 inch square and one to about a 12 inch square.
Line the bottom and sides of a greased 9 inch spring form pan with the 12 inch pastry sheet.
Beat eggs in a medium bowl with a wire whisk. Reserve 1 tablespoon of egg, set aside. Add ricotta cheese, pepper sauce and spinach to eggs; mix until well blended.
Layer half each of the bacon, spinach mixture and red peppers in pastry lined pan. Repeat layers.
Place remaining pastry sheet over mixture; fold & tuck pastry edges into pan to enclose filling. Pinch edges to seal.
Brush surface with reserved egg; pierce pastry several times to form vents or slits, which will allow steam to escape during baking. Bake for 45 to 55 minutes or until top is golden brown; cool for 10 minutes. Run a small knife around edge of pan before removing.