layered mediterranean pie

Name: Layered Mediterranean Pie
Prep time: 25 min
Cook time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 medium onion chopped; 1 clove(s) garlic, minced; 1 tablespoon(s) butter; 12 ounce(s) package of frozen chopped spinach drained well; 8 ounce(s) sliced ham (260 gm); 8 ounce(s) 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

(1 RATING)

74 Pinches 5 Photos

Elaine Douglas

Vancouver, BC

Updated on Sep 22, 2013

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.

Rate

prep time 25 Min

cook time 40 Min

method Bake

yield 4-5 serving(s)

Ingredients

1 medium onion chopped
1 clove garlic, minced
1 tablespoon butter
12 ounces package of frozen chopped spinach drained well
8 ounces sliced ham (260 gm)
8 ounces 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

Step 1

Prepare pastry for 2 crust pie and put bottom crust into a 9 inch pie pan.

Step 2

Sauté onion & garlic in butter until tender.
Step 3

Drain defrosted spinach well and stir into onion mixture.
Step 4

Layer, in order – ham, cheese, spinach, red pepper.
Step 5

Pour beaten eggs over the layers. Reserve a small amount of egg to brush on top crust.
Step 6

Put top crust on the pie. Decorate with left-over pastry if desired. Seal edges. Brush with reserved egg. Make slits for steam.
Step 7

Bake at 400 degrees F. for 35-40 minutes or until pastry is golden. Makes 4-5 servings
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