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      Sunday Brunch: Bacon Spinach and Cheese Torte

      Spinach Bacon and Cheese TorteServes 81 9" spring form pan sprayed with vegetable oil1 package of frozen puff dough thawed1 cup ricotta2 - 10 ounce packages of frozen leaf spinach, thawed chopped coarsely and squeezed dry 1/4 tsp. saltDash of hot sauce (optional)6 eggs beaten6 slices of cooked crisp bacon chopped1 1/2 cups of sharp cheddar cheese1 large red pepper choppedMethod of preparation:Preheat an oven to 400 degrees1.{}{}{}{}{} Unfold the puff pastry and place one sheet on a floured surface and lightly roll the dough to about a 12-13 inch piece. Line the spring form pan bottom and sides with the dough and cut it at the rim using any small pieces to fill in any open areas.2.{}{}{}{}{} In a bowl, add the spinach, ricotta, salt and eggs, hold 1 tbsp. of egg and reserve.3.{}{}{}{}{} Mix well and place half of the mixture on the bottom of the pastry lined pan.4.{}{}{}{}{} In another bowl, combine the bacon, cheese and pepper mix well and sprinkle that on top, then fishiness with the remaining spinach mixture.5.{}{}{}{}{} Fold in the edges of the pan towards the center of the torte and using the reserved egg brush the edges of the dough.6.{}{}{}{}{} Roll the remaining sheet about 11 inches and place on top of the torte and cut the dough lightly pressing it into the center of the torte to seal it.7.{}{}{}{}{} Make a few slits on the top and brush the remaining egg on top. Bake for 50 min and let cool 20 min before removing the sides of the spring pan, chill for at least 1 hour.