Milanese tourte

published on 6 February, 2018 at 12:15
Ingredients:
6 eggs;
salt and pepper;
800 g (28 oz) fresh spinach;
2 tbsp olive oil;
1 bell pepper, sliced;
2 sheets puff pastry;
300 g (10 oz) ham, thinly sliced;
250 g (8.8 oz) cheese, grated;
olive oil.

Instructions
Preheat your oven to 180C/350F.
Whisk 6 eggs with salt and pepper. Cook the omelet for 2 minutes then stir to scramble.
Separately sauté spinach until wilted. Season with salt and pepper.
Sauté sliced bell pepper in olive oil for about 10 minutes or until soften. Don’t forget to season with salt and pepper.
Roll out both sheets of puff pastry. Cover the bottom of a round baking pan with one of the puff pastry sheets. Trim the excess.
Layer your pie filling in such order: omelet, spinach, ham, cheese, bell pepper, cheese, ham, spinach, omelet. Cover with the second puff pastry sheet, cut off the excess and pinch both sheets of pastry together.
Make slits on top of the pie and brush it with olive oil (or beaten egg). Bake for 40 minutes.
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