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Ingredients
- 1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed 6 eggs, beaten 1 cup POLLY-O Original Ricotta Cheese Dash hot pepper sauce 2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained 4
Preparation
Step 1
HEAT oven to 400°F.
UNFOLD pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of greased 9-inch springform pan.
REMOVE 1 Tbsp. eggs; set aside. Mx ricotta, pepper sauce and spinach with remaining eggs. Layer half each of the bacon, cheese, egg mixture and peppers in pastry-lined pan. Repeat layers.
COVER with remaining pastry sheet; fold edges of pastry under and tuck inside pan. Brush top with reserved egg. Cut slits in top crust with sharp knife to allow steam to escape.
BAKE 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.