2 c Gardenia Mozzarella Cheese,
-shredded 1 cn Gardenia Ricotta (15 oz)
Basic pastry for two crusts 1 sm Red bell pepper, quartered &
-thinly sliced 8 oz Precooked smoked ham, thinly
-sliced in strips 1 t Olive oil
5 oz Frozen chopped spinach,
-thawed 12 Basil leaves (or 1 t. dried)
3 Eggs
Pepper to taste Preheat oven to 375’F. Roll out half of dough & line 9″ buttered pie pan. Saute peppers & ham in oil 3 minutes; season with pepper. Wisk 2 eggs & ricotta in large bowl. Spread mixture in pastry shell. Pat spinach dry, sprinkle on top. Sprinkle saute mix over spinach & top with mozzarella. Add basil. Roll out remaining dough & cover pie. Trim edges. Cut 4 vents & brush top with beaten egg. Bake 50-60 minutes, or until golden brown. Set 20 minutes & serve.