1.Thaw spinach, drain well. Squeeze excess liquid from spinach. Chop spinach and prosciutto coarsely.
2.Preheat oven to 200°C (180°C fan forced). Oil deep 22cm (9-inch) square cake pan, line base and sides with baking paper, extending paper 5cm (2 inches) over sides.
3.Line base of pan with one pastry sheet, trimming to fit, spread with mustard. Top with prosciutto and spinach. Crack 11 of the eggs, one at a time, into a cup, then carefully slide on top of spinach mixture, season. Top pie with remaining pastry sheet, trimming to fit. Brush pastry with lightly beaten remaining egg.
4.Bake pie, uncovered, about 40 minutes or until browned lightly. Stand in pan 10 minutes before serving.
With only five ingredients, all purchased easily from a supermarket, this sophisticated version of the classic bacon and egg pie is the perfect fuss-free midweek dinner.Note