into an ungreased 13" x 18" half sheet pan,
and use a pastry roller to tease it out the
rest of the way to cover the entire bottom
and 1/2" up the sides of the pan.
Dock the dough (prick it all over with a
fork) and bake it for 15 to 20 minutes,
until light golden brown. Remove it from
the oven and cool slightly; turn the oven
down to 375°F.
FOR THE GREEN LAYER: While the crust
bakes, melt the butter in a large frying
pan over medium heat. Add the leeks
and cook for 5 to 10 minutes, until soft.
Remove from the heat and scrape into
the bowl of a food processor. Add the
artichoke hearts, spinach, salt, pepper,
feta and Worchestershire to the bowl.
Process the vegetables, and with the
machine running, add the eggs through
the tube, one at a time. Pour in the buttermilk. The liquid should help the mixture
to move smoothly in the bowl; process
until you have a homogenous mixture.
Stop the machine and scrape the bowl if
In a small bowl, whisk together the flour
and baking powder. Add to the food processor and pulse until evenly mixed.
Spread the green mixture over the par-baked crust, taking care to level the top
with an offset spatula, and return the pan
to the oven for 15 to 18 minutes, until the
top is just set. Remove from the oven.
FOR THE RED LAYER: Combine the peppers, tomato paste, eggs, milk and salt
in a blender or the bowl of your food
processor and purée until smooth. Pour
the red layer over the top, tilting the pan
as necessary to cover all of the green.
Return to the oven and bake for 20 to
25 minutes, until the top is set and no
fingerprint is left behind when you lightly
touch the top. Remove from the oven and
cool before slicing.
FOR THE GARNISH: Increase the oven’s
heat to 400°F. Roll out the reserved
dough to 1/4" thick and cut the shape of
your choice (the shape should be no big-
ger than 1" across), piling the scraps on
top of each other and rerolling as needed.
Bake the shapes on an ungreased baking
sheet for 10 minutes, until golden brown.
Remove from the oven and cool, placing
on top of the squares just before serving.
Yield: 70 1 1/2" squares.
Nutrition information per serving (1 square, 49g): 93 calories,
3g protein, 9g carbohydrates, 5g fat, 1g fiber, 3g saturated
fat, 0g trans fat, 36mg cholesterol, 180mg sodium, 1g sugars,
2mg vitamin C, 1mg iron, 56mg calcium. Weight Watchers
PointsPlus®: 2 points.