Serves:8 to 10

Very satisfying and VERY filling. A little goes a long way. Thank you Clive's Restaurant, Trail, BC for the recipe.

Ingredients:

	28 Ounces pkg frozen puff pastry
	1/2 Cup onions, diced fine
	2 cloves garlic, minced
	2 Tbsp butter
	30 Ounces frozen spinach, thawed, drained and chopped
	3/4 Lb block of black forest ham
	1 1/2 Lbs mozzarella cheese
	2 red peppers, diced
	8 large eggs
	1 Tsp salt
	1/2 Tsp fresh ground black pepper

Method:

Roll the puff pastry out to 1/8 in. thick. Line a 10 in. spring form pan with pastry making certain that it overlaps the sides. Saute onions and garlic in the butter remove from heat and stir spinach into the onions and garlic mix. Layer 1/2 of ham in the bottom of the pan then cover with 1/2 the cheese. Layer 1/2 the red peppers followed by 1/2 the spinach mixture. Beat the eggs, salt and pepper together and pour 1/2 of this on the the pie. Repeat the layers as above. Cover well with the remaining puff pastry and pinch the edges well to seal. Cut vent holes in the top to allow the steam to escape and brush the top with a little beaten egg. Bake at 400F for 15 minutes then reduce the heat to 350F and bake for 40-50 minutes. Be absolutely certain that the oven is completely preheated before putting the pie in or your puff pastry will not turn out well.