Sky-High Brunch Bake

Ingredients

1 pkg. frozen puff pastry (2 sheets), thawed
6 Eggs, beaten
1 cup POLLY-O Original Ricotta Cheese
Dash Hot pepper sauce
20 ounces frozen chopped spinach, thawed, well drained
4 slices OSCAR MAYER Bacon, cooked, chopped
1-1/2 cups KRAFT Shredded Cheddar Cheese
1 cup chopped red peppers

Instructions

HEAT oven to 400°F.

UNFOLD pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of greased 9-inch springform pan.

REMOVE 1 Tbsp. eggs; set aside. Mx ricotta, pepper sauce and spinach with remaining eggs. Layer half each of the bacon, cheese, egg mixture and peppers in pastry-lined pan. Repeat layers.

COVER with remaining pastry sheet; fold edges of pastry under and tuck inside pan. Brush top with reserved egg. Cut slits in top crust with 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 to loosen crust before removing rim.

Notes

Make Ahead
Assemble and bake pie as directed. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 30 to 40 min. or until heated through.

Substitute
If you don't have a springform pan, this recipe can be made 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 of pan. Grease foil. Continue as directed, reducing baking time to 35 to 40 min. Let stand 10 min. before using foil handles to remove pie from dish.