Side Pannel
Spinach Ricotta Brunch Bake
- Prep Time: 15 Minutes
- Cooking Time: 1 hour, 20 minutes
- Serves: 8 Servings
Spinach Ricotta Brunch Bake
- Recipe Submitted by Fajitas on 07/10/2014
Category: Main Dish, Lunch/Snacks
Ingredients List
- 1 pkg. (2 sheets) frozen puff pastry, thawed
- 6 eggs, beaten
- 1 cup ricotta cheese
- dash hot pepper sauce, optional
- 1 cup frozen chopped spinach, thawed, well drained
- 6 slices bacon, cooked, chopped
- 1½ cups cheddar cheese, shredded
- 1 medium red red pepper, chopped
Directions
1. Preheat oven to 400°F.
2. Unfold pastry sheets and roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch springform pan sprayed with cooking spray.
3. Reserve 1 tbsp. eggs. Mix remaining eggs with ricotta, pepper sauce and spinach. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.
4. Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
5. Bake 1 hour to 1 hour and 20 minutes or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.
2. Unfold pastry sheets and roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch springform pan sprayed with cooking spray.
3. Reserve 1 tbsp. eggs. Mix remaining eggs with ricotta, pepper sauce and spinach. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.
4. Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
5. Bake 1 hour to 1 hour and 20 minutes or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.
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