- 1 onion, minced
- 1 clove garlic, minced
- 1 tablespoon [15 g] butter
- 1 bag spinach, washed and stemmed
- 1 package flaky pie-crust mix
- 8 ounces [227 g] ham slices
- 8 ounces [227 g] Mozzarella cheese slices
- 1 sweet red pepper, cut into trips
- 4 beaten eggs
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- Softened together minced onion and garlic into melted butter.
- Boil spinach into boiling water until soft; drain before adding to onion mixture.
- Mix pie dough following package instructions for a double-crust pie.
- Roll dough; line in a 9-inch [23-cm] quiche or pie plate.
- Line bottom of pie shell with ham slices.
- Cover ham slices with cheese slices, with spinach mixture and then with red pepper strips.
- Reserving a little beaten eggs, pour remaining beaten eggs into pie.
- Cover with remaining rolled dough.
- Seal edges.
- Decorate top of pie with cut-outs, from remaining rolled dough.
- Brush top of pie with reserved beaten eggs.
- Cut slits.
- Bake into a preheated 400°F [200°C] oven for 35 to 40 minutes, until golden brown.
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