Mediterranean Pie

Years ago a ‘gentleman caller’ introduced me to the Best of Bridge cookbooks.  There were a few favs, but this is the one from that series of cookbooks that has never faded out of mind as a potential dish to serve a group.  It is always a hit – even when served as leftovers. J   

Mediterranean Pie

Ingredients:
1/4-1/2 cup chopped onions
2 garlic cloves, minced
2 Tbsp. butter 30 mL
3-10 oz. pkgs. frozen spinach, thawed & squeezed dry 3-283g
2-14 oz. pkgs. frozen puff pastry, rolled to 1/8″ 2-397g
3/4 lb. Black Forest ham, sliced 375g
1 lb. Mozzarella cheese, grated 500g
2 red peppers, seeded & diced
8 eggs, beaten
1 egg, beaten, to glaze pastry

Instructions:

Sauté onions and garlic in butter. Stir in spinach. Line a 10″ (25 cm) spring-form pan with pastry, making sure it overlaps the sides. Layer 1/2 the ham, 1/2 the cheese, 1/2 the red pepper, 1/2 the spinach mixture into the pie shell. Pour in 1/2 the beaten eggs. Repeat layers – pan will be full. Cover with pastry and slash the top to allow steam to escape. Brush the top crust with beaten egg. Bake at 400º F (200º C) for 15 minutes, reduce heat to 350º F (180º C)and bake for 45 minutes. If the crust becomes too brown, cover lightly (don’t seal) with foil. Cool the pie for 15 minutes and remove spring-form. Serves  10.