Brunch Pie

A delicious and healthy dish for a cozy brunch.
   
1     Pkg frozen puff pastry, thawed
1     Cup cottage cheese, drained (or use ricotta)
2     Pkg frozen chopped spinach, thawed and drained
6     Eggs
½     Lb bacon, cooked and crumbled, divided in two
2     Cups shredded cheese, divided in two
½    Cup Ontario greenhouse peppers, chopped, divided in two
½    Cup onion, chopped, divided in two
½    Cup mushrooms, chopped, divided in two
       Hot sauce to taste
   
Separate the puff pastry. Roll out one square to approx. 11”; roll the other square to 10”. Place the 11” square of pastry in a greased 9” casserole – line the sides with the pastry as well as the bottom.

In a large bowl, beat the eggs. Set aside a small amount to be used to brush on top of finished pie before baking. Add cottage cheese, hot sauce and spinach to the bowl and mix well. Divide in two parts.

Into the pastry, layer one part bacon pieces, one part shredded cheese, half the spinach mixture, and one part each of the chopped vegetables. Repeat. Place the remaining pastry sheet over top of the pie and press/pinch the edges together. Brush the reserved egg over the top crust. Pierce the top crust to allow steam to escape while baking.

Bake at 400 F for 45-55 minutes and pie is golden brown. Let cool 5-10 minutes before cutting.