Instructions: In a large skillet, heat the olive oil and saute the red pepper just until it begins to soften, about 5 minutes. Remove the chopped pepper from the skillet and allow to cool.

Preheat the oven to 325 degrees. In an 8- or 9 cup baking or souffle dish mix together the melted butter and bread crumbs and pat the mixture into the bottom of the dish; set aside.

In a large mixing bowl, combine the ricotta cheese, Parmesan, garlic, thyme and eggs.

Place half of the cheese mixture into a separate bowl. Add the cooked spinach to one mixture and mix together. Place the spinach mixture into the crumb-lined baking dish, smoothing out the top. Combine the cooled peppers with the remaining cheese mixture and carefully spoon it over the spinach layer.

Bake the torta for about 40 minutes, or until set and the top is slightly golden. Remove from the oven and cool.

When cooled, chill the torta until ready to serve. Loosen the edges with a knife and turn out onto a serving plate. Serve at room temperature.

Serves 12

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