Layered Mediterranean Pie
4 photos of Layered Mediterranean Pie
By
Elaine Douglas
@BreadandSoupLady
1
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.
It is similar to the Best of Bridge Mediterranean Pie but it is a better size for small families.
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.
This pie looks impressive to serve to your family and friends.
It is similar to the Best of Bridge Mediterranean Pie but it is a better size for small families.
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.
This pie looks impressive to serve to your family and friends.
Ingredients
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1 mediumonion chopped
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1 clovegarlic, minced
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1 Tbspbutter
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12 ozpackage of frozen chopped spinach drained well
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8 ozsliced ham
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8 ozsliced mozzarella cheese
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1red pepper cut in strips
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4eggs, lightly beaten
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2pie crusts
How to Make Layered Mediterranean Pie
- Prepare pastry for 2 crust pie and put bottom crust into a 9 inch pie pan.
- Sauté onion & garlic in butter until tender.
- Drain defrosted spinach well and stir into onion mixture.
- Layer, in order – ham, cheese, spinach, red pepper.
- Pour beaten eggs over the layers. Reserve a small amount of egg to brush on top crust.
- Put top crust on the pie.
Decorate with left-over pastry if desired.
Seal edges. Brush with reserved egg. Make slits for steam. - Bake at 400 degrees F. for 35-40 minutes or until pastry is golden.
Makes 4-5 servings
About Layered Mediterranean Pie
Main Ingredient: Dairy
Regional Style: Mediterranean
