2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
1 cup POLLY-O Natural Part Skim Ricotta Cheese
dash hot pepper sauce
4 slices cooked OSCAR MAYER Turkey Bacon, chopped
1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese
1 cup chopped red pepper s
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Let's Make It
Heat oven to 400°F.
Unfold pastry sheets. Roll out 1 sheet to 11-inch square on lightly floured surface; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch springform pan sprayed with cooking spray.
Reserve 1 Tbsp. eggs. Mix remaining eggs with spinach, ricotta and pepper sauce until blended. Layer half each of the bacon, cheddar, spinach mixture and peppers in crust; repeat layers.
Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust to vent steam.
Bake 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.
Small Changes Add Up
Small ingredient substitutions such as POLLY-O Natural Part Skim Ricotta Cheese, OSCAR MAYER Selects Uncured Turkey Bacon and KRAFT 2% Milk Shredded Cheddar Cheese, result in a savings of 20 calories and 3g of fat, including 2g of sat fat, per serving when compared to a traditional recipe.
Assemble and bake pie as directed. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, in 350°F oven 30 to 40 min. or until heated through.
How to Bake in 13x9-Inch Baking Dish
If you don't have a springform pan, this recipe can be baked in a 13x9-inch baking dish instead. Roll out bottom and top pastry to fit dish. For ease in serving, line empty baking dish with foil, with ends of foil extending over sides. Spray with cooking spray. Prepare crust and fill with ingredients as directed. Bake in 350ºF oven 35 to 40 min. or until golden brown. Let stand 10 min. Use foil handles to lift pie from dish before cutting to serve.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.