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Nutrition Facts
Serving Size 1 (307g) Recipe makes 10 servings
Calories 748
Calories from Fat 455		(60%)
Amount Per Serving		%DV
	Total Fat 50.7g	77%
	Saturated Fat 17.7g	88%
	Monounsaturated Fat 23.9g
	Polyunsaturated Fat 5.3g
	Trans Fat 0.0g
Cholesterol 251mg		83%
Sodium 1055mg		43%
Potassium 547mg		15%
Total Carbohydrate 44.2g		14%
	Dietary Fiber 4.3g	17%
	Sugars 3.5g
Protein 30.1g		60%
detailed view... how is this calculated?

Mediterranean Pie

Recipe #135251 | 1½ hours | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: CountryLady
Aug 29, 2005

This is a delicious savoury pie guaranteed to impress at a special breakfast or brunch! Its a favourite of Karen Brimacombe, one of the authors of the Best of Bridge series! Its too large a large pie for just the 2 of us - so I made half the recipe this morning in a Corning baking dish; it required 60 minutes of baking time. Editted to add comments: Since it would be easier to serve from a springform pan, I recently purchased a half-sized one from Dollarama!

SERVES 10 (change servings and units)

Ingredients

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)

Directions

1
Melt butter in skillet over medium heat; cook peppers, onions & garlic for about 12 minutes or until all liquid evaporates.
2
Remove from heat & stir in spinach; set aside.
3
Roll each piece of pastry to 1/8 inch thickness; use 1 piece to line a 10 inch springform pan, leaving excess draped over sides.
4
Layer half the ham slices in the bottom, sprinkle half the cheese, spread half the veggies followed by the eggs.
5
Repeat these layers.
6
Cover with remaining pastry, trim off edges & pinch layers together; cut steam vents in the top & brush with egg glaze.
7
Place pan on a rimmed baking sheet in the centre of a preheated 400F oven for 15 minutes.
8
Reduce 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.
9
Let cool for 15 minutes; remove pan sides & cut into wedges.

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Featured Reviews for This Recipe

From: Lois M

On Nov 23, 2008

I had the pleasure of enjoying this dish, and not having to prepare it!!! THank you CL, it was awesome, I will be making it for Christmas brunch

1 person found this review helpful

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From: Chef #595323

On Sep 23, 2007

This is a wonderful dish. Perfect hot or cold, for breakfast, lunch or dinner. Also great for a picnic. The flavors are distinct and make this altogether a five star rated recipe.

1 person found this review helpful

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From: PaulaG

On Sep 13, 2005

I divided the recipe and used a 6-inch springform pan which made 4 generous servings. I plan on making this again and reducing the amount of ingredients as I think I had too much filling in the smaller pan. It did take the full 60 minutes to cook. It is well seasoned and delicious and the combination of spinach and red peppers is beautiful.

3 people found this review helpful

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From: KITTENCAL

On Sep 2, 2005

This is one of the best spinach pies yet that I have made, and I have made many, I'm only sorry that I did not make two of these, this recipe is beyond words, the only change I made was i used regular ham that was sliced thick, and of coarse increased the garlic. You really need a bit of patience to put this together, but very well worth the extra time it takes to make. I made mine in a smaller size springform pan so the pie was much thicker than I think it was supposed to be. I know that this will be made many times more, it is absolutely amazing! this is way more than a 5 star recipe, we love this!...Kitten