Puff Pastry Spinach Bake

Grease a 9-inch springform pan, to prevent sticking. To catch any leaks, place a large sheet of foil under the pan and bring it up loosely around sides.

Preheat oven to 400 degrees F. Unfold pastry sheets and roll out one sheet to about an 11-inch square and roll one out to about a 12-inch square.

Line the bottom and sides of greased springform pan with the 12-inch pastry sheet.

Beat eggs in medium bowl with whisk. Reserve 1 Tablespoon of the beaten egg and set that aside. Add ricotta, hot sauce, salt and spinach to the rest of the egg in the bowl; mix until blended.

Layer half each of the bacon, cheese, spinach mixture, and red peppers in the pastry-lined pan. Repeat layers one more time.

Place remaining pastry sheet over mixture; fold and tuck pastry edges into pan to enclose filling. Make sure no air is trapped between spinach mixture and top pastry sheet. Pinch edges to seal.

Brush surface with the reserved egg. Pierce the top of the pastry several times with a knife to form slits, which will allow steam to escape during baking.

Bake 45 minutes, or until top is golden brown. Keep oven door closed during the entire baking time to avoid cracking or falling of pastry. When done, remove from the oven and allow to cool for 10 minutes. Run a knife around edge of pan before removing the outer ring of the pan. Cut and serve!