Tuscan Pie from LA Tech College

Wednesday, August 9, 2006


1 pound frozen spinach
12 eggs
1 pound thin sliced ham
1 pound thin sliced smoked turkey
1 pound thin sliced Swiss
1 pound thin sliced provolone
2 red bell peppers (roasted)
1 medium onion
2 cloves garlic
Heavy cream for spinach.
1, 10" spring form pan
2 sheets of puff pastry


  • Line up the greased and floured 10" spring form with one puff pastry sheet and reserve the other for the top.
  • Make sure that you have at list one inch of puff pastry hanging all around the form.
  • Saute the onions and garlic until tender. Toss in the spinach and cook until tender. Add a touch of cream. Make sure that the spinach is not too wet.
  • Scramble the eggs until they are soft cooked. Reserve the spinach and the eggs.
  • Take half the spinach and line the bottom of the form. Take half the eggs and spread on top of spinach.
  • One layer of ham, followed by one layer of swiss, one layer of turkey and one layer of provolone.
  • In the middle ... one layer of roasted bell pepper.
  • Start the next layer in reverse order starting with the provolone, and finishing with the spinach.
  • Fold the extra puff pastry on top of the spinach and egg wash the puff pastry. Cut the second sheet of puff pastry the size of the top. Cover, and use an egg wash over the top.
  • Decorate with the leftover puff pastry.
  • Bake at 400 degrees F until the pie is golden brown.
  • Let the pie rest before cutting into wedges.