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1
Remove stems from spinach; was leaves in lukewarm water.
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2
Drain and set aside.
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3
Saute red pepper and garlic in 1 tablespoon butter and oil in Dutch oven, remove red pepper and garlic; set aside, reserve drippings in pan.
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4
Add spinach, nutmeg, 1/8 teaspoon salt, and pepper, stirring gently.
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5
Cover and cook over high heat 3-5 minutes.
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6
Drain and press between paper towels to remove excess moisture.
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7
Line a greased 8 or 9-inch springform pan with 1 sheet puff pastry, leaving 1/2 inch overhang; set aside.
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8
Cut remaining sheet of puff pastry into a 9 or 10-inch circle, depending on pan size, cover with a damp cloth and set aside.
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9
Combine 9 eggs, chives, parsley, tarragon, and 1/4 teaspoon salt; beat well.
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10
Heat an 8 inch omelet pan or skillet over medium heat until it is hot enough to sizzle a drop of water.
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11
Add 2 teaspoons butter, and rotate pan to coat bottom.
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12
Pour about one fourth of egg mixture into pan.
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13
As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so that portion flows underneath.
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14
Cook until eggs are set and top is still moist and creamy.
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15
Loosen omelet with spatula; transfer to pastry lined pan.
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16
Repeat procedure for second, third and fourth omelet., transferring omelets to wax paper.
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17
Layer one third of spinach, 1/2 cup cheese, one third of ham, 1/2 cup cheese and one third of red pepper mix over omelet in pan.
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18
Top with second omelet and the same amount of remaining ingredients.
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19
Top with third omelet and remaining ingredients; top with remaining omelet.
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20
Top with puff pastry circle; seal well, crimp edges if desired.
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21
Make indentations in pastry with a knife, dividing pie into 6 or 8 portions, brush top with beaten egg.
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22
Place springform pan in a shallow pan.
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23
Position oven rack in lower third of oven; bake at 350F for 60-65 minutes.
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24
Remove from oven, let stand 5 minutes.
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25
Remove from springform pan, and place on serving platter lined with spinach leaves.
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26
Decorate top with pimiento cutouts and parsley sprigs.
