Special Occasion Milan Torte
Serves 6

1 pound fresh spinach
1 red bell pepper, chopped
3 cloves garlic, minced
1 Tablespoon olive oil
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
pinch black pepper
1 (15-ounce) container ricotta cheese
6 large eggs, beaten
1 3/4 cups Swiss cheese, shredded
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1-pound package of frozen puff pastry, thawed
1 egg white, lightly beaten
3/4 pound smoked ham, thinly sliced
3/4 pound smoked turkey, thinly sliced

Preheat oven to 375º F. Remove stems from spinach. Wash thoroughly, drain and chop coarsely. Set aside. Over medium heat, sauté red pepper and garlic in oil until softened, about 3 minutes. Add spinach, nutmeg, 1/8 teaspoon salt and a pinch of black pepper to pan. Cover and cook until spinach is wilted, about 3 minutes. Drain and press between white paper towels to remove excess moisture. Combine ricotta, eggs, cheese, 1/2 teaspoon salt and white pepper in a medium bowl. Oil a 8 inch springform pan and line with 1 sheet of puff pastry, leaving a 1/2 inch overhang. Brush inside of pastry with egg white. Layer filling: One third meats, half spinach and peppers, half the cheese mixture. Repeat: Top with remaining meats. Roll out remaining dough into a 9 inch circle. Cut steam vent in center. Brush with egg whites. Place brushed side down over filling. Seal edge, crimping like a pie crust. Place torte on baking sheet. Bake in oven 90 minutes. Cool in pan. Remove springform sides. Serve at room temperature.