What’s Inside This Breakfast Special?

Whether it is breakfast or brunch this Mediterranean Pie recipe is a family favourite. Years ago I was attending a potluck at my school. As I was new to the school that year and teaching Family Studies, I decided to try this recipe. It turned out so beautiful and so delicious that I made a good impression on my new staff. I should also say it was really easy so I made it again for my family. It was an immediate hit and became one of my most requested dishes at family get-togethers. Eventually my kids began making it for their entertaining and at Easter, my daughter-in-law made this beauty. It is a beautiful combination of layers of ham,red pepper,cheese, spinach,eggs, and puff pastry! #whatsforbreakfast 

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14 Comments

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    Omg, you just gave me warm fuzzies!!! My grandma used to make this pie 😀 Hers had ham, provole, salami, spinach, ricotta and red peppers with puff pastry. It set up just like that and was sooo good! Now you have me drooling and I just started counting calories today!

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    Mediterranean Pie from “Aces” in the “Best of Bridge” cookbook series
    2 small onions, chopped
    2 garlic cloves, minced
    2 tablespoons butter
    3 – 10 oz. pkgs. frozen spinach, thawed and well-drained
    2 14 oz,. pkgs. frozen puffed pastry, rolled to 1/8 inch thickness
    3/4 lb. Black Forrest ham, sliced
    1 lb. mozzarella cheese, grated
    2 red peppers, seeded and diced
    8 eggs, beaten
    1 egg, beaten, to glaze pastry
    – Saute onions and garlic in butter. Stir in spinach. Line a 10 inch springform pan with pastry, making sure it overlaps the sides. Layer half the ham, half the cheese, half the red pepper, half of the red pepper, half the spinach mixture into the pie shell. Pour in half of the beaten egg. Repeat layers – pan will be full. Cover with pastry and pinch the edges to seal. Trim excess pastry. SLASH THE TOP TO ALLOW STEAM TO ESCAPE. Brush top crust with beaten egg. Bake at 400 degrees F. for 15 minutes. Reduce heat to 350 degrees F. and bake for 45 minutes. If the crust becomes too brown, cover lightly (don’t seal) with foil. Cool the pie for 15 minutes and remove the springform. Serves 10.

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    Nancy, we followed your recipe this weekend, and it turned out to be a great hit! Since my mobility is limited right now, my husband picked up the ingredients at the grocery store and chopped all the veggies. My 20-year-old stepson is still a very picky eater, but he enjoyed everything about this pie. I don’t know about 10 servings, though. 🙂 I managed to cut it into 8 slices, and both my husband and son had seconds…not much left over!

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      So glad your family enjoyed it Jennifer! It’s funny but I don’t think I’ve ever counted the servings…just took the cookbook’s word for it!
      Also, happy to hear you have a great support system. I think of you often and send positive wishes your way. Cheers!

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    It really is Maria. I love that it is easy and looks impressive but then the taste takes it over the top. My daughters and I have decided that you need to be careful and thaw the spinach and dry it really well for the best success. Cheers! 🙂

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