Spinach Brunch Bake

By shuber

Ingredients

• 1 pkg (17.3oz) frozen puff pastry, thawed
• 6 large eggs
• 1 C. part-skim ricotta cheese
• 1/2 tsp salt
• 1/4 tsp hot pepper sauce
• 20 oz frozen chopped spinach, thawed and drained well
• 1/3 C. cooked bacon pieces
• 1 1/2 C. shredded cheddar cheese
• 1 red bell pepper, chopped

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 400 degrees. Grease 9 1/2-inch springform pan with vegetable shortening. Unfold 1 sheet puff pastry on lightly-floured surface. With floured rolling pin, roll 1 sheet puff pastry into 12-inch square. Ease puff pastry into prepared pan to line bottom and come up side; do not trim excess dough. Roll second sheet puff pastry into 11-inch square.

2. In medium bowl, with whisk, beat eggs. Set aside 1 T. beaten eggs to use later. Stir ricotta cheese, salt and pepper sauce into remaining eggs; mix until well blended and smooth. Stir in spinach. Evenly layer half each of bacon, cheddar cheese, spinach mixture and pepper in bottom of pan; repeat.

3. Place remaining sheet puff pastry over red pepper. Fold and pinch edges of puff pastry sheets together to seal and tuck into pan. Bruch top of pastry with reserved egg. With tip of knife, cut 6 or 7 one-inch slits in top of pastry to allow steam to escape.

4. Bake 45-55 minutes or until golden brown. Cool in pan on wire rack 10 mins. Run thin plastic knife or rubber spatula around edge of pan; remove sides of pan. Serve warm or at room temp.