Florentine Multi-Layered Pie - cooking recipe

Ingredients

1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
1 (10 ounce) package fresh spinach, rinsed and stems removed
3 eggs
1 egg, separated
1 (9 inch) pastry for double-crust pie
1/2 lb thinly sliced cooked ham or 1/2 lb cooked turkey
1 red pepper, cut in strips
1 (200 g) package swiss cheese, sliced

Preparation

Preheat oven to 400\u00b0F In large skillet, saute onion and garlic in butter until soft. Add spinach, cover and cook just until spinach wilts. Drain very well and set side.
Whisk together 3 eggs and 1 egg white. Line a 9-inch pie plate with pastry. Layer half the meat, red pepper, cheese and spinach; cover with half the beaten egg mixture. Repeat layers, pouring remaining egg mixture over top.
Cover with pastry; seal and crimp the edges. Brush top with remaining egg yolk blended with a bit of water; slit surface. Bake pie on cookie sheet 30- 35 minutes, or until golden. Serve warm or cool.