- 1 (17.3 ounce) package frozen puff pastry, thawed
- 6 eggs
- 1 cup POLLY-O Original Ricotta Cheese
- 1 dash hot pepper sauce
- 2 (10 ounce) boxes frozen chopped spinach, thawed, well drained
- 4 slices cooked OSCAR MAYER Bacon, chopped
- 1 1/2 cups KRAFT Shredded Cheddar Cheese
- 1 cup chopped red peppers
- 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.
- Beat eggs in medium bowl with wire whisk. Reserve 1 Tbsp. of the eggs; set aside. Add ricotta cheese, pepper sauce and spinach to remaining eggs; mix until well blended. Layer half each of the bacon, cheese, spinach mixture and red peppers in 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 min. or until golden brown. Cool 10 min. Run small knife around edge of pan before removing rim.