This is an elegant, tasty dish from Baking with Julia.
1 pound puff pastry
2 pounds spinach
1 tbsp butter
2 cloves garlic
1 pound smoked ham
8 oz cheddar cheese
2 roasted bell peppers
Thaw the puff pastry sheets. Meanwhile, mince the garlic, thoroughly squeeze out the liquid from the spinach and chop it. In a skillet, heat the butter and add the garlic until it's fragrant. Add the spinach, salt and black pepper. Saute until cooked. Set on a plate to cool.
Make two omelets from 3 eggs each, in a 9-inch skillet. Do not break the omelets. (Cook on slow, then flip when one side is set.
Shred the cheddar cheese. Dry the bell peppers with a paper towel.
Take a 9-inch spring-form pan, butter it well. Roll out one puff pastry sheet so it's enough to cover the bottom of the pan and hangs out on the sides. Roll out the other sheet and cut a 9-inch circle from it. Use the remaining dough to elongate the edges of the bottom one, if needed.
Preheat the oven to 350F. Onto the bottom puff pastry sheet layer one of the omelets, half the squeezed out spinach, then half the shredded cheese, half the ham and finally all the bell peppers. Now on the reverse order add the other half of the ham, cheese, spinach and finally the other omelet.
Cover with the puff pastry disc you cut out. Pinch the edges closed. Poke a little hole in the middle and score the top where you intend to slice it later (do not cut all the way through).
Brush with egg wash and bake for 35 minutes in the preheated 350F oven.
Remove from pan and cool for a few minutes before serving.