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“This can be made up to a day ahead for a delicious heat and eat breakfast or brunch. To make ahead, assemble as directed; wrap well. Refrigerate up to 2 days. When ready to serve, unwrap and bake at 350F for 50-55 minutes or until golden brown on top.”
READY IN:
1hr 15mins
SERVES:
12
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Unfold puff pastry sheets and roll out one sheet to about an 11" square and the other to about 12" square.
  2. Line bottom and side of greased 9" springform pan with 12" pastry sheet.
  3. Beat eggs in medium bowl with wire whisk. Reserve 1 Tbsp egg: set aside. Add ricotta cheese, pepper sauce and spinach to eggs in bowl; mix until blended.
  4. Layer half each of the bacon, cheese, spinach mixture and red peppers in pastry lined pan. Repeat layers.
  5. Place remaining pastry sheet over mixture; fold and tuck pastry edges into pan to enclose filling. Pinch edges to seal.
  6. Brush surface with reserved egg; pierce pastry several times to form vents or slits. Bake 45-55 min or until top is golden brown. Cool 10 minute Run small knife around edge of pan before removing.

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