Puff pastry makes Sausage and Spinach Bake elegant dish

Robin McDaniel
Sausage and Spinach Bake makes an excellent brunch entrée.

Sausage and Spinach Bake makes an excellent brunch entrée.

“Brunch,” according to Webster, is a meal usually taken late in the morning that combines a late breakfast and a early lunch. Brunch is more often served on special occasions and traditionally served on Sundays. But when you want to spend time with the family and want to impress them with your culinary skills, try this Sausage and Spinach Bake. The puff pastry adds a light and elegant touch to this dish. Make morning a special occasion and try this.

Sausage and Spinach Brunch Bake

1 pkg. frozen puff pastry (will contain 2 sheets), thawed

6 eggs

1 cup Ricotta cheese

2 pkgs.(10 oz. each) chopped spinach, thawed, drained

1 lb. sausage, hot or mild, browned, drained and crumbled

1 cup chopped green or red bell peppers

1-1/2 cups shredded cheddar cheese

1/2 tsp. salt and pepper

Unfold pastry sheets. Roll out one sheet to an 11-inch round and one to a 12-inch round. Line bottom and sides of a greased 9-inch Springform pan with the 12 inch pastry round.

Beat eggs, reserving 1 tablespoon. Set aside. Add ricotta cheese, spinach, salt and pepper, sausage and peppers to the beaten eggs. Layer 1/2 half of spinach mixture into Springform pan. Sprinkle 1/2 of the cheddar cheese over top. Add other half of spinach mixture and the rest of cheddar cheese.

Place remaining pastry sheet over mixture. Fold and tuck pastry edges in pan. Pinch edges to seal. Brush top with the 1 tablespoon egg that was set aside.

Cut 3 or 4 slits in top crust to allow steam to escape. Bake in a preheated 400-degree oven for 45 to 50 minutes or until golden brown.

Cool about 10 minutes. Run a small knife around edge of pan before removing rim.

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