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<< Back to Recipe Listing { Mediterranean Pie } Source: Nancy Little Just a Thought... Nancy writes: "I love this recipe and there are endless possibilities and combinations. You can make it ahead of time for a lunch or dinner party, it travels well and reheats really, really well. Add your favorite salad and you have an instant meal that is both healthy and attractive to serve." Ingredients:
5 large eggs 1 med. red pepper cut into long strips 1 med. onion 1 package of fresh spinach (wash and remove stems) 4 gloves garlic 8 slices provolone cheese 8 slices of black forest ham or kolbasa loaf (your taste) Butter / margarine Salt, pepper and/or Italian seasonings to taste Optional Layers: Sliced fresh plum tomatoes or sun-dried tomatoes in oil (drained) Grilled peppers in oil (drained) or oven-roasted peppers (do it yourself) 2. Preheat oven at 350 F. 3. Make up pastry. Roll out and place bottom crust to fit dish leave enough over sides to roll under and seal. 4. In a large sauce pan, add a little water (1 cup max) and fresh spinach. Steam down lightly about 5 min. until slightly soft. Drain well and set aside. 5. In the same pan, melt butter with garlic. Add sliced onions and sautee until clear. Add spinach and toss until well mixed. 6. Add the following layers in the baking dish evenly: Sliced meat 7. Beat eggs in a side dish and pour overtop of the layers keeping enough back to brush over top crust. You may want to add additional eggs if spinach layer is not covered lightly. 8. Roll out top crust and place on layers and fold edges under to seal the pie. Make small knife cuts in top to allow steam to escape. Brush with beaten egg and sprinkle with coarse salt lightly (if desired). 9. Bake for 35-40 minutes on middle rack of oven until top is a golden brown. This pie can be cooked in advance and reheated easily. Store in fridge until ready to serve. |
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