Real Recipes From Real Home Cooks ®

layered mediterranean pie

(1 rating)
Recipe by
Elaine Douglas
Vancouver, BC

I adapted this recipe from a Robin Hood pamphlet 40 years ago. I made it easier and faster by using frozen chopped spinach instead of fresh spinach. You could use prepared red peppers from a jar or roasted red pepper if you like. If you use frozen pie crust, sliced ham and sliced mozzarella from your grocery store this recipe goes together very quickly. With a 9 inch pan you need only 3 eggs. With 9 1/2 or 10 inch pan used 4 eggs. Can serve hot or room temperature. This pie looks impressive to serve to your family and friends.

(1 rating)
yield 4 -5
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For layered mediterranean pie

  • 1 md
    onion chopped
  • 1 clove
    garlic, minced
  • 1 Tbsp
  • 12 oz
    package of frozen chopped spinach drained well
  • 8 oz
    sliced ham (260 gm)
  • 8 oz
    sliced mozzarella cheese (260 gm)
  • 1
    red pepper cut in strips
  • 3 - 4
    eggs, lightly beaten (depends on size of pie pan)
  • 2
    pie crusts

How To Make layered mediterranean pie

  • 1
    Prepare pastry for 2 crust pie and put bottom crust into a 9 inch pie pan.
  • 2
    Sauté onion & garlic in butter until tender.
  • 3
    Drain defrosted spinach well and stir into onion mixture.
  • 4
    Layer, in order – ham, cheese, spinach, red pepper.
  • 5
    Pour beaten eggs over the layers. Reserve a small amount of egg to brush on top crust.
  • 6
    Put top crust on the pie. Decorate with left-over pastry if desired. Seal edges. Brush with reserved egg. Make slits for steam.
  • 7
    Bake at 400 degrees F. for 35-40 minutes or until pastry is golden. Makes 4-5 servings