Lightly butter an 8 or 9-inch spring-form pan. Roll out puff pastry one-quarter inch thick. Line bottom and sides of pan with the pastry. Seal pastry seams by moistening with a few dabs of water and pressing together. Reserve enough dough to cut a large circle to cover top and to decorate. Refrigerate pan and pastry circle for top. To prepare omelet filling: Heat olive oil and butter in a large skillet. Add garlic and spinach, saute together until wilted. Continue heating until water is evaporated. Season with nutmeg, salt, and pepper. Remove to a plate and refrigerate. OMELET: Beat together the eggs, herbs, salt, and pepper. Heat 1 Tb. butter in an 8 or 10-inch skillet over medium heat. Pour one-half of the egg mixture into skillet. Be sure to loosen edges while omelet is cooking. When set, remove omelet to a platter. cook a second omelet with remaining butter and egg mixture. To assemble torte: Preheat oven to 350 F. Remove spring-form pan from refrigerator. Layer in pan 1 omelet, one-half of the cooked spinach, one-half of the shredded cheese, and one-half of the meat. Add all the red pepper and olives. Repeat layering in reverse order using remaining ingredients. Cover omelet with reserved pastry circle and seal to side pastry by pinching dough together with fingers. With the tip of a paring knife, evenly mark 8 slits in the pastry top. Brush with beaten egg. Set pan on a cookie sheet. Bake 50-60 minutes. cool slightly before removing from pan and slicing. Serve hot or at room temperature. From "Cranbrook Reflections" cookbook. From: "pat hogberg" [ bakery-shoppe ] Posted to MM-Recipes Digest V4 #3 by "Rfm" on Jan 11, 99