|Puff pastry||1 Pound, thawed and divided (1 Package, Commercial)|
|Egg||1 , beaten|
|Sweet red pepper||1 Large, chopped|
|Fresh spinach||1 Pound|
|Butter/Margarine||1 Tablespoon, melted|
|Chopped fresh chives||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Thinly sliced ham||12 Ounce, divided|
|Garlic||2 Clove (10 gm), minced|
|Butter/Margarine||8 Teaspoon, divided (2 Tablespoons Plus 2 Teaspoons)|
|Shredded swiss cheese||12 Ounce, divided (3 Cups)|
|Dried whole tarragon||3⁄4 Teaspoon|
|Fresh parsley sprigs||4|
|Fresh spinach leaves||4|
Remove stems from spinach; wash leaves in lukewarm water.
Drain and set aside.
Saute red pepper and garlic in 1 tablespoon butter and oil in a Dutch oven, remove red pepper and garlic, reserving drippings in pan.
Add spinach, nutmeg, 1/8 teaspoon salt, and pepper, stirring gently.
Cover and cook over high heat 3 to 5 minutes.
Drain and press between paper towels to remove excess moisture.
Line a greased 8 inch springform pan with 1 sheet of puff pastry, leaving 1/2 inch overhang; set aside.
Cut remaining sheet of puff pastry into a 9 inch circle; cover with a damp cloth and set aside.
Combine 9 eggs, chives, parsley, tarragon, and 1/4 teaspoon salt; beat well.
Heat an 8 inch omelet pan or heavy skillet over medium heat until it is hot enough to sizzle a drop of water.
Add 2 teaspoons butter, and rotate pan to coat bottom.
Pour about one fourth of egg mixture into pan.
As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath.
Cook until eggs are set and top is still moist and creamy.
Loosen omelet with spatula; transfer to pastry lined pan.
Repeat procedure for second, third, and fourth omelet, transferring omelets to wax paper.
Layer one third of spinach, 1/2 cup cheese, one third of ham, 1/2 cup cheese, and one third red pepper over omelet in pan.
Top with second omelet and the same amount of remaining layered ingredients.
Top with third omelet and remaining layered ingredients; top with remaining omelet.
Top with pastry circle; seal well, crimping edges, if desired.
Make indentations in pastry with a knife, dividing pie into 6 or 8 portions; brush top with beaten egg.
Place springform pan in a shallow pan.
Position oven rack in lower third of oven; bake at 350° for 60 to 65 minutes.