My 70’s Italian Pie

I am directing a 70’s play and My 70’s Italian Pie came to be for one of my actors who is a vegetarian.  In the 70’s we used ready-made dinner roll pastry a lot.  We made a cold appetizer using the dinner roll pastry and then layering it with cream cheese and vegetables.  I am making a warm one and incorporating some eggs, ricotta and mozzarella.  I got the idea of using potatoes from the pizza with potatoes in Italy.  This is an easy recipe and dedicated to my cast of Love, Sex and the IRS.

Why the 70’s

I graduated from high school in the 1977 and I got married in 1979.  The 70’s was a great decade.  The Beatles split, the UK changed its currency, a woman finally became Prime Minister, the Concorde took off, men had crazy hair, a lot of things were coloured brown and orange, Elvis died and we all wanted to be ABBA.  We revolutionized cooking too; many women were working outside of the home, and were looking for quick but wholesome recipes.  

 Make it easy on yourself and use frozen hashbrown potatoes. 

The potatoes are golden brown now and I add the frozen spinach.  I always wash and boil frozen vegetables before using: it is a safety precaution.

The first layer goes over the crescent rolls.

After this cools for about 15 minutes, place the mozzarella and then the roasted peppers. I roasted an array of colour, but you can use bottled peppers.  Make sure you drain and pat them dry.  You don’t want extra fluid in this pie.

The egg mixture now over the other ingredients. Try to get the egg mixture as smooth as possible.  

Cut and ready; served with a nice side of salad, it is the perfect meal.

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My 70's Italian Pie

An excellent vegetarian option.  

Course Main Course

Cuisine Home Cooking in Canada, Italian

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8

Author Renata Solski

Ingredients

• 1 package Pillsbury crescent rolls
• 1 tsp canola oil or cooking spray
• 3 tbsp olive oil
• 1 large onion diced
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1 tsp paprika
• 3 cups diced frozen hashbrown potatoes
• 1 cup frozen spinach
• salt and pepper
• 1 cup shredded mozzarella
• 1 cup roasted peppers
• 4 eggs
• 1/4 cup Parmesan cheese
• 1 cup ricotta

Instructions

1. Set the oven to 350 F.

   Take a 9 X 13 inch pan, grease it  and spread out the crescent rolls.  Smooth the dough together.  I do this with a glass or baking cup.

   Put the olive oil in a frying pan and soften the onion.  Next add the potatoes and the Italian seasoning, paprika, garlic powder, salt and pepper. Cook until golden brown.

   Spread over the uncooked crust.  Let cool for about 15 minutes.

   Top with the mozzarella and then the red peppers.

   Beat eggs with salt, pepper, parmesan cheese and ricotta.  Make sure that any large  lumps are gone.

   Pour over everything.

   Put in oven for 40 minutes.

   Remove and let cool.  

   You can eat this warm or cold. It is great cut into small wedges and served as an appetizer.  

   
   

Recipe Notes

I made my own roasted red peppers, but you can used bottled ones.  Drain and dry the peppers if you are using bottles ones. 

Roasted Red Peppers:  Slice the peppers thinly and coat with olive oil and your favourite spices.  Put in a 375 F oven for 20-30 minutes.