SKY-HIGH BRUNCH BAKE

1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
6 eggs
1 cup ricotta cheese
Dash hot pepper sauce
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
4 slices bacon, cooked and chopped
1 1/2 cups shredded cheddar cheese
1 cup chopped red peppers or multi-colored

Preheat oven to 400 degrees F.

Unfold pastry sheet and roll out one sheet to about 11-inch square and one to 12-inch square. Line bottom and side of greased 9-inch springform pan with 12-inch pastry sheet; set aside.

Beat eggs in medium bowl with wire whisk. Reserve 1 Tbsp. of the eggs; set aside.

For the spinach mixture, add ricotta cheese, pepper sauce and spinach to remaining eggs; mix until well blended; set aside.

Layer half each of the bacon, shredded cheddar, spinach mixture, and red peppers in the pastry-lined pan. Repeat layers.

Place remaining pastry sheet over mixture; fold and tuck pastry edges in pan. Pinch edges to seal. Brush top with reserved 1 Tbsp. egg. Cut 5 or 6 slits in top crust with tip of sharp knife to allow steam to escape.

Bake 45 to 55 minutes or until golden brown. Cool 10 minutes.

Run small knife around edge of pan before removing rim.

TO MAKE AHEAD:
Assemble and bake pie as directed. Cover. Refrigerate several hours or overnight. When ready to serve, uncover. Bake at 350 degrees F for 30 to 40 minutes or until heated through.

Source: Kraft Foods