| 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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