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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is sooooooo yummy! Initially thought this would be to “spinachy” but it really isn’t. I did add little more cheese and bacon as well as some chives to enhance the flavor. Play with it…. I hope you like it and make it every so often. Ingredients:
1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets) |
6 eggs |
1 cup low-fat ricotta cheese |
1 dash hot pepper sauce |
2 (10 ounce) packages frozen chopped spinach, thawed, well drained |
4 -6 slices cooked bacon or 4 -6 slices turkey bacon, chopped |
1 1/2 cups shredded cheddar cheese |
1 cup chopped red pepper |
Directions:
1. PREHEAT oven to 400°F Unfold pastry sheet and roll out one sheet to about 11-inch square and one to 12-inch square. Line bottom and side of greased 9-inch springform pan with 12-inch pastry sheet.
2. BEAT eggs in medium bowl with wire whisk. Reserve 1 tablespoons of the eggs; set aside. Add ricotta cheese, pepper sauce and spinach to remaining eggs; mix until well blended. Layer half each of the bacon, cheese, spinach mixture and red peppers in pastry-lined pan. Repeat layers.
3. PLACE remaining pastry sheet over mixture; fold and tuck pastry edges in pan. Pinch edges to seal. Brush top with reserved 1 tablespoons egg. Cut 5 or 6 slits in top crust with tip of sharp knife to allow steam to escape.
4. BAKE 45 to 55 minute or until golden brown. Cool 10 minute Run small knife around edge of pan before removing rim.
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