Gardenia Easter Pie Recipe - Cooking Index
Gardenia Easter Pie Recipe - Cooking Index
| 2 cups | 292g / 10oz | Gardenia mozzarella cheese - shredded |
| 1 | Gardenia ricotta - (15 oz) | |
| Basic pastry for two crusts | ||
| 1 | Red bell pepper - quartered & (small) | |
| Sliced | ||
| 8 oz | 227g | Precooked smoked ham - thinly |
| 1 | Strips | |
| 1 teaspoon | 5ml | Olive oil |
| 5 oz | 142g | Frozen chopped spinach - thawed |
| 12 | Basil leaves - (or 1 t. Dried) | |
| 3 | Eggs | |
| Pepper to taste |
Preheat oven to 375F.
Roll out half of dough & line 9" buttered pie pan. Saute peppers & ham in oil 3 minutes; season with pepper.
Wisk 2 eggs & ricotta in large bowl. Spread mixture in pastry shell. Pat spinach dry, sprinkle on top. Sprinkle saute mix over spinach & top with mozzarella. Add basil.
Roll out remaining dough & cover pie. Trim edges. Cut 4 vents & brush top with beaten egg.
Bake 50-60 minutes, or until golden brown.
Set 20 minutes & serve.
Source:
Better Homes and Gardens New Cookbook
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