This recipe was originally featured on Jo Cooks.
Prep Time: 15 min Cook Time: 1 hr 20 minutes Total Time: 1 hr 35 minutes
Ingredients:
- 2 sheets puff pastry
- 6 eggs, beaten
- 1 cup ricotta cheese
- dash hot sauce (optional)
- 1 cup spinach, chopped
- 6 slices bacon, cooked, chopped
- 1 1/2 cups cheddar cheese, shredded
- 1 medium red bell pepper, chopped
Directions:
- Preheat oven to 400 degrees F. Spray a 9-inch springform pan with cooking spray.
- Carefully unfold the thawed puff pastry sheets. Roll one of them out to an 11″ square, then roll the other to a 12″ square. Use the 12″ sheet to line the bottom on your pan.
- Lightly beat the eggs and reserve 1 Tbsp. Mix the rest of the eggs in with the ricotta, hot sauce, and spinach. Layer half of the ricotta mixture on the puff pastry in the pan, then half of each of the bacon, cheese, and pepper. Repeat with the remaining ingredients.
- Cover everything with the remaining puff pastry and fold the edges in to secure the filling. Brush the pastry with your reserved Tbsp of egg and bake for about 1 hour and 20 minutes or until the pastry is golden brown.
- Let it cool in the pan for 10 minutes, then run a butter knife around the edges to loosen them. Cut into slices and serve.
Tips & Tricks:
- If using frozen spinach, thaw it out and drain it well before using.
- I prepped this dish the night before serving this. It did take 15-20 minutes additional bake time.
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