Spinach Brunch Cake - May 2017

Ingredients-

• 2 Sheets Puff Pastry Thawed
• 6 Eggs Beaten -1 Cup Ricotta Cheese
• Dash of Hot Sauce (optional)
• 1 Cup Chopped Spinach (if using frozen, thaw first and drain well)
• 6 Pieces Cooked Bacon, Chopped
• 1 ½ Cups Shredded Cheddar Cheese
• 1 Medium Red Bell Pepper
  

• Preheat oven to 400°F.
• Spray a 9-inch spring form pan with cooking spray.
• Unfold pastry sheets and roll out one sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line the bottom and side of the prepared spring form pan.
• Reserve 1 tablespoon of eggs. Mix remaining eggs with ricotta, hot sauce and spinach.
• Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.
• Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
• 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.