Layered Brunch Torte

1 (17 1/4 oz.) package frozen puff pastry
1/3 cup grated parmesan cheese
1 (6 oz.) package Monterey jack or Swiss cheese slices
3/4 lb. thinly sliced cooked ham
1/4 lb. salami slices
3 (10 oz.) packages frozen chopped spinach, thawed and squeezed dry
1 (16 oz.) container ricotta cheese
2 eggs
2 green onions, chopped
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) jar roasted red peppers, drained

Thaw pastry sheets 30 to 45 minutes and unfold.

On a lightly floured surface, roll out one pastry sheet to a large circle that measures about 17 inches in diameter. Ease pastry into a 10-inch springform pan and gently press against bottom and sides, leaving a 1-inch overhang.

To assemble torte, sprinkle 2 tablespoons Parmesan cheese over bottom of prepared pastry. Top with layers of 1/2 of the Jack cheese slices, 1/2 of ham slices, and 1/2 of salami slices.

Mix together spinach, ricotta cheese, 1 egg, green onions, garlic powder, salt and pepper. Spread spinach mixture evenly over salami layer. Top with all roasted peppers, opened flat. Top with remaining salami, followed by remaining ham and Jack cheese slices. Sprinkle with remaining Parmesan cheese.

Roll remaining pastry sheet on a lightly floured surface into an 11-inch circle. Ease crust over filling in springform. Fold up edges of top crust and roll overhanging crust inward to seal, pinching to form a decorative border, if desired.

Beat remaining egg and brush over entire top of torte. With a sharp thin knife, make several small cuts in top pastry to allow steam to escape. Set pan on a piece of foil and wrap sides of foil up around pan to catch any leakage that may occur during baking.

Bake in preheated 425F oven 10 minutes, then reduce oven temperature to 400F and continue baking 40 minutes longer, or until top is golden brown. Cool on wire rack at least 30 minutes before removing springform side.

Serve torte warm or at room temperature. Keep any leftovers refrigerated.

Servings: 10