| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies | 8 | Servings | |
INGREDIENTS
| 2 | c | Gardenia Mozzarella Cheese, shredded |
| 1 | cn | Gardenia Ricotta (15 oz) |
| Basic pastry for two crusts | ||
| 1 | sm | Red bell pepper, quartered & thinly sliced |
| 8 | oz | Precooked smoked ham, thinly sliced in strips |
| 1 | ts | Olive oil |
| 5 | oz | Frozen chopped spinach, thawed |
| 12 | Basil leaves (or 1 t. dried) | |
| 3 | Eggs | |
| Pepper to taste |
INSTRUCTIONS
Preheat oven to 375'F. Roll out half of dough & line 9" buttered pie pan. Saute peppers & ham in oil 3 minutes; season with pepper. Wisk 2 eggs & ricotta in large bowl. Spread mixture in pastry shell. Pat spinach dry, sprinkle on top. Sprinkle saute mix over spinach & top with mozzarella. Add basil. Roll out remaining dough & cover pie. Trim edges. Cut 4 vents & brush top with beaten egg. Bake 50-60 minutes, or until golden brown. Set 20 minutes & serve. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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