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Long time luker needs sage advice............
Joined: Jun 23, 2008
Posted to Thread #11146 at 3:21 pm on Jun 23, 2008
This is my # 1go to place for great recipes and tips. My dilema is that we are having lots of company this weekend and I have to make brunch 2 mormings. I would like to make this Mediteranean Pie from the Best of Bridge, but need to make it Wednesday, any thoughts about freezing it.
2 tablespoons butter or margarine
2 sweet red peppers, diced
2 small onions, chopped
2 garlic cloves, minced
2 (10 ounce) packages frozen spinach, thawed & squeezed dry (I use my ricer)
2 (14 ounce) packages frozen puff pastry, thawed
12 ounces black forest ham, sliced
1 lb mozzarella cheese, grated
8 eggs, beaten & seasoned with
salt & pepper
1 egg, beaten (for glaze)
1Melt butter in skillet over medium heat; cook peppers, onions & garlic for about 12 minutes or until all liquid evaporates.
2Remove from heat & stir in spinach; set aside.
3Roll each piece of pastry to 1/8 inch thickness; use 1 piece to line a 10 inch springform pan, leaving excess draped over sides.
4Layer half the ham slices in the bottom, sprinkle half the cheese, spread half the veggies followed by the eggs.
5Repeat these layers.
6Cover with remaining pastry, trim off edges & pinch layers together; cut steam vents in the top & brush with egg glaze.
7Place pan on a rimmed baking sheet in the centre of a preheated 400F oven for 15 minutes.
8Reduce heat to 350F and bake for an additional 45 to 60 minutes or until top is golden & knife inserted in centre is hot when pulled out.
9Let cool for 15 minutes; remove pan sides & cut into wedges.
Other messages in this thread:
- 11146. Long time luker needs sage advice............ - Gwenschled - 3:21pm on 06/23/08 (11)
- Welcome, Gwenschled! Reading this, I don't see why it can't be frozen after baking. - Joe - 4:06pm on 06/23/08
- I agree with Joe but will add another tip - CathyZ from Kauai - 4:55pm on 06/23/08
- Thanks for the great tip - Gwenschled - 5:04pm on 06/23/08
- thanks for sharing this great recipe Gwen. [NT] - AngAk - 6:36pm on 06/23/08
- And welcome to the board! [NT] - Glennis_NoCA - 2:15am on 06/24/08
- Oh well, we're always willing to come taste-test for you *g* [NT] - cheezz - 3:53am on 06/24/08
- Welcome Gwen! Brilliant idea using the ricer to drain the spinach - I never - LisainLA - 7:59pm on 06/25/08
- You people are great ,very encouraging and nice - Gwenschled - 1:34am on 06/26/08
- We are definitely a family here... welcome to the clan! [NT] - cheezz - 4:46am on 06/26/08
- I use my ricer to sqeeze and drain: diced celery & onions for tuna, potato, and macaroni salad~It - dianncy1964 - 5:14pm on 06/26/08
- So nice to meet you Gwen ~ Looking forward to more delicious recipes ~ I like the one you posted :) [NT] - dianncy1964 - 5:15pm on 06/26/08