“Here's a great brunch idea. Can be made ahead and served the next day. Has puff pastry, ricotta cheese, spinach, and eggs as the main ingredients.”
1hr 5mins

Ingredients Nutrition


  1. PREHEAT oven to 400°F
  2. Unfold pastry sheet and roll out one sheet to about 11-inch square and one to 12-inch square.
  3. Fold each square into quarters and cut out as large a circle as possible.
  4. Line bottom and side of greased 9-inch springform pan with 12-inch pastry sheet.
  5. BEAT eggs in medium bowl with wire whisk.
  6. Reserve 1 tablespoons of the eggs; set aside.
  7. Add ricotta cheese, pepper sauce and spinach to remaining eggs; mix until well blended.
  8. Layer half each of the bacon, cheese, spinach mixture and red peppers in pastry-lined pan.
  9. Repeat layers.
  10. PLACE remaining pastry sheet over mixture; fold and tuck pastry edges in pan.
  11. Pinch edges to seal. Brush top with reserved 1 tablespoons egg.
  12. Cut 5 or 6 slits in top crust with tip of sharp knife to allow steam to escape.
  13. BAKE 45 to 55 minute or until golden brown. Cool 10 minute
  14. Run small knife around edge of pan before removing rim.
  16. Assemble and bake pie as directed. Cover.
  17. Refrigerate several hours or overnight.
  18. When ready to serve, uncover.
  19. Bake at 350°F for 30 to 40 minute or until heated through.

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