Make this the night before and
pop it into the
oven in the morning.
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
Sauté 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.