Ingredients:
1 (397 g) packages frozen puff pastry, thawed
6 eggs, beaten
1 cup ricotta cheese
1/4 teaspoon hot pepper sauce
2 (300 g) packages frozen spinach, chopped, thawed and squeezed as dry as possible
1/4 cup bacon bits
3/4 cup mozzarella cheese, shredded
3/4 cup cheddar cheese, shredded
1 cup red peppers, Chopped 1/4-inch dice
Directions:
Preheat oven to 400F.
Cut the thawed puff pastry in half. Roll one half to an 11″ square, the other to a 12″ square.
Line the bottom and side of a 9″ greased Springform pan with the 12″ puff pastry square
Reserve 1 tbsp of the beaten eggs.
Add the ricotta cheese, pepper sauce & spinach to the remaining eggs, mix until blended.
Layer half of the bacon bits, Cheeses, spinach mixture & red peppers in the pastry lined pan, repeat layers.
Place remaining puff pastry square on top, tuck in the pastry edges, pinch the edges together
Brush surface with reserved egg, pierce pastry several times.
Bake 45-55 minutes or until golden brown Cool 10 minutes before serving, run a knife around the edges
*If you wish to do this as a make ahead assemble & bake the pie. Cover & refridgerate several hours or overnight. When ready to serve Bake uncovered in 350F oven for 30-40 minutes.
Servings: 12
Time preparation: 25 min.
Time total: 80 min.