Italian 8-Layer Pie

Directions

TO MAKE DOUGH in the food processor, place the steel blade in the processor bowl. Add flour, cold butter, and ¼ teaspoon salt. Process with serveral on/off turns until mixture resembles coarse cornmeal. combine egg, egg white, and milk; add to processor and process until mixture forms a ball. (Or, for the mixing bowl method, combine flour and ¼ teaspoon salt in a medium mixing bowl; cut in butter until mixture resembles coarse crumbs. Add egg mixture; mix with a spoon or your hands until mixture forms a ball.) Cover dough; chill while preparing filling.

FOR FILLING, cut roasted sweet pepper into strips; set aside. Drain spinach squeezing to remove excess liquid. In a 10-inch skillet cook fennel and leeks in hot oil for 5 to 7 minutes or until tender. In a mixing bowl stir together drained spinach, ricotta, mozarella, pesto, Parmesan, the first egg yolk and ⅛ teaspoon pepper.

ON A LIGHTLY FLOURED SURFACE roll ⅔’s of the chilled dough into a 12-inch diameter circle. Place the dough in an 8-inch sprinform pan (the dough will go about 2½ inches up the sides). Press pleats in dough as necessary to fit. Spread the bottom crust with half of the fennel mixture. Top with half of the spinach mixture, half of the salami, and half of the red pepper strips. Repeat layers.

ROLL REMAINING DOUGH into an 8-inch circle; place atop filling. (You may want to save a few dough scraps for decorating the top of the pie.) Fold excess bottom crust over top crust; crimp edge to seal. If desired, cut reserved dough scraps into shapes and use to decorate the top of the pie. Or, cut a design, such as a leaf or a flower, out of the top. (If you don’t cut a design out of top crust make a few slits in the top crust to let steam escape while baking.) Brush with remaining egg yolk. Bake in a 375-degree oven about 50 minutes or until golden. Let stand 15 to 20 minutes. Remove sides of pan to serve.