Warm Black Bean Salsa

Warm Black Bean Salsa

VEGETARIAN FRIENDLY

This dip is a perennial hit. I served it at a birthday party for my daughter a few years ago and guests practically licked the bowl. If you’re using sweet peppers rather than poblano and want a zestier result, add an extra jalapeño or chipotle pepper. This is delicious served with Homemade Baked Tortilla Chips (page 43) or a slice of warm gluten-free cornbread.

• Mediterannean Pie

  2015-10-26 20:16:56

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  Ingredients

  1. 2 small oions, chopped
  2. 2 garlic cloves, minced
  3. 2 Tbsp. butter 30 mL
  4. 3-10 oz. pkgs. frozen spinach, thawed
  5. & squeezed dry 3-283g
  6. 2-14 oz. pkgs. frozen puff pastry,
  7. rolled to 1/8" 2-397g
  8. 3/4 lb. Black Forest ham, sliced 375g
  9. 1 lb. Mozzarella cheese, grated 500g
  10. 2 red peppers, seeded & diced
  11. 8 eggs, beaten
  12. 1 egg, beaten, to glaze pastry

  Instructions

  1. Sauté onions and garlic in butter. Stir in spinach. Line a 10" (25 cm) spingform pan with pastry, making sure it overlaps the sides. Layer 1/2 the ham, 1/2 the cheese, 1/2 the red pepper, 1/2 the spinach mixture into the pie shell. Pour in 1/2 the beaten eggs. Repeat layers - pan will be full. Cover with pastry and slash the top to allow steam to escape. Brush the top crust with beaten egg. Bake at 400 deg.F (200 deg.C) for 15 minutes, reduce heat to 350 deg.F (180 deg.C)and bake for 45 minutes. If the crust becomes too brown, cover lightly (don't seal) with foil. Cool the pie for 15 minutes and remove springform.

  Notes

  1. This is a sure-fire hit! Serves 10.

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