Spinach Pie

• pastry for 2 crust deep (10-inch) pie
• 2 (10 oz.) pkg. chopped spinach
• 4 Tbsp. minced parsley
• 3 green onions, finely chopped
• 2 cloves garlic, mashed
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 c. large curd cottage cheese, drained
• 2 eggs
• 1 sweet red pepper, sliced
• 1/2 lb. smoky ham, diced
• 1 1/2 c. Mozzarella cheese, shredded

1. Preheat oven to 425u0b0.
2. Make pastry.
3. Roll out 1/2 and line a spring-form pan or a deep dish (10-inch) pie pan.
4. Roll out top crust and set aside.
5. Thaw and drain well the spinach.
6. Place in mixing bowl.
7. If cottage cheese is creamed, drain in a sieve.
8. Add to spinach along with parsley, onions, garlic, salt, pepper, ham and 1/2 cup cheese.
9. Put half of pepper rings in bottom of crust. Beat eggs well.
10. Pour over spinach mix.
11. Stir well.
12. Pour in pan over the red pepper rings.
13. Smooth out.
14. Lay rest of pepper rings on top, then scatter rest of Mozzarella over all.
15. Cover with top crust.
16. Seal edges and flute.
17. Make vents in top.
18. Brush with cream.
19. Bake at 425u0b0 for 10 minutes.
20. Lower heat to 350u0b0 and bake 35 minutes more or until golden brown.
21. Cool slightly.
22. Remove sides of spring-form.
23. Cut in wedges to serve.
24. Serves 8 to 10.

pastry, chopped spinach, parsley, green onions, garlic, salt, pepper, cottage cheese, eggs, sweet red pepper, smoky ham, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717125 (may not work)