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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 3 |
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This is a delicius meal for 8-10 people using spinach, ham and egss. I had lost this recipe years ago and was excited to find it today. I'll be making it this week for sure. I originally got the recipe from a Canadian Egg Marketing Agency when I lived in Ottawa, Canada. I hope you enjoy it as much as I do. Ingredients:
1 onion, chopped |
1 garlic clove, crushed |
1 tablespoon butter |
2 (10 ounce) bags spinach, washed and stemmed |
1 pastry for double-crust pie |
1/2 lb ham slices |
1 lb mozzarella cheese, sliced |
1 (4 ounce) jar pimentos, cut into strips |
7 eggs |
Directions:
1. Saute onion and garlic in butter.
2. Add spinach and cook until wilted. Drain well.
3. Reserve 1/2 of the pastry. Roll out remaining pastry to line a greased 8 1/2 inch (22cm) springform pan or deep cake pan. Allow pastry to over hang. Layer: 1/2 the ham, 1/2 the cheese, 1/2 the spinach mixture and 1/2 the pimento.
4. Beat 6 egss and pour over this layer.
5. Repeat layering with remaining ingredients.
6. Roll out remaining pastry and cover. Seal edges, brush with remaining egg mixed with a bit of water and slit surface.
7. Bake at 400 F (200 C) for 45 minutes or until golden. Serve warm or cold.
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