Spinach Ricotta Brunch Bake
In our family, cheese pies are huge. We could eat them for breakfast, lunch and dinner! But sometimes I just want to kick it up a notch and the best way to do that is to add bacon, of course. However this is closer to a spanakopita rather than a cheese pie. To this gorgeous pie I added more than just bacon; we’ve got cheddar cheese, red peppers, and a delicious spinach ricotta filling. This is definitely the perfect brunch to serve to your family and friends! I love this recipe because it’s super versatile. You can add pretty much any fillings that you like! This brunch also is very basic to put together and will give you minimal mess to clean up afterwards. Just when you thought this recipe couldn’t get any better, it’s also perfect for making ahead of time so you can sit back and enjoy the morning. Preheat your oven to 400°F. Spray a 9-inch springform pan with cooking spray. Tip: Using a springform pan makes it easy to remove the brunch bake without damaging the puff pastry.
Puff pastry: I always use frozen store-bought puff pastry. It’s a very laborious type of pastry to make, and what you’ll find at the store is just as good as homemade. I usually find some good quality sheets at my local Italian market! Eggs: I used large eggs for this recipe. Ricotta cheese: You can use cream cheese as a substitute if you prefer. It will be a little bit more dense and have a stronger flavor than ricotta. Hot sauce: This ingredient is optional, but I love the bit of zing I get in my brunch bake from some hot sauce. Spinach: I used fresh spinach. If you use frozen spinach, make sure to squeeze out all the excess water before using it. Bacon: You can use as much as you like. The more bacon the merrier, I always say! Cheddar cheese: When we have mild flavors like the ricotta, spinach, and egg in there, I like to use a nice and sharp cheddar to add lots of flavor to the dish. Red bell pepper: You can really use any type that you have handy, I just love a good pop of color in my brunch bake.
Carefully unfold the thawed puff pastry sheets. Roll one sheet out to an 11-inch square and the other to a 12-inch square. Use the 12-inch sheet to line the bottom and sides of your pan. Tip: To cut the puff pastry into a round shape, you can use a lid from a large pot or a round cake pan as a guide. Simply place it on the pastry and cut around it with a sharp knife. Lightly beat 6 eggs and reserve 1 tablespoon for later. In a large bowl, mix the remaining eggs with 1 cup ricotta cheese, a dash of hot sauce (optional), and 1 cup chopped spinach. Tip: Reserving some egg for brushing the pastry gives it a golden brown finish. Spread half of the ricotta mixture on the puff pastry in the pan. Layer with half of the 6 slices of cooked and chopped bacon, 1½ cups shredded cheddar cheese, and 1 medium chopped red bell pepper. Repeat with the remaining ingredients. Cover everything with the remaining 11-inch puff pastry sheet and fold the edges in to secure the filling. Brush the pastry with your reserved 1 tablespoon of beaten egg. Bake for about 1 hour, or until the pastry is golden brown. Let the bake cool in the pan for 10 minutes. Run a butter knife around the edges to loosen them. Cut into slices and serve. Tip: Cooling slightly before cutting makes it easier to get clean slices.
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