Bitsy's Kitchen
Brunch Torte
1 (15 oz) pkg. refrigerated pie crust
1 cup shredded cheddar cheese
3/4 lb. thinly sliced cooked ham
1 1/2 cups thinly sliced unpeeled red potatoes
1 medium onion sliced
1 (9 oz) pkg. Frozen Spinach (thawed, squeezed dry)
1 egg
1 Tbsp. water
Allow both crust pouches to stand at room temperature (15 to 20 minutes). Heat oven to 375° F.
Place cookie sheet in oven to heat.
Prepare pie crust according to pkg. directions for two crust pie using a 9 inch spring form pan or 10 inch deep dish pie pan. Press 1 crust in bottom and up the sides of the pan. Sprinkle 1/3 cup of the cheese on bottom of crust. Top with half of the ham, half of the potatoes and half of the onion slices. Distribute spinach evenly over onion. Top with 1/3 cup cheese and remaining ham, potatoes and onions. Sprinkle remaining 1/3 cup of cheese over onion. Gently press mixture into pan. Top with second crust. Cut slits in top crust.
In small bowl, combine egg and water. Brush top crust with egg mixture. Place torte on hot cookie sheet.
Bake at 375° F. for 45 to 60 minutes or until crust is deep golden brown and filling is thoroughly heated.
Serves 8