Zucchini, Leeks, Spinach and Smoked Bacon Pie
1 ½ cup – 130g leeks
2 cups – 350g zucchini
3/8 cup – 80 g smoked bacon
1 round sheet of store-bought puff pastry
¾ cup – 170g spinach
5 medium eggs
3/8 cup – 40g parmigiano reggiano
1 tsp – 2g nutmeg
½ tsp – 3g black Pepper
1 pinch of salt
Place the puff pastry in a round baking pan, pierce it with a fork and place it in a cool place.
In a large pan, add the EVO oil and fry the leeks over medium-low heat for 10-15 minutes. Add the pancetta, sauté for another 5 minutes and add the sliced zucchini. Cook for another 7-8 minutes, taking care not to overcooking the vegetables.
Separately, cook the spinach in a little olive oil and season with a pinch of salt.
In a bowl, pour the spinach and vegetables, stir slowly and leave to cool. Add the eggs, nutmeg, black pepper, parmegiano reggiano and a pinch of salt, stirring carefully. Turn the edges of the puff pastry inwards and brush them with the egg.
Pour the mixture into the baking pan, and bake for 35-40 min at 347 ° F – 175 ° C.
Wait 20-25 minutes before cutting the pie.