Recipe: Italian 8-Layer Pie (with ricotta, fennel, pesto, and salami)

ITALIAN 8-LAYER PIE

CRUST:
2 1/2 cups all-purpose flour
1/2 cup cold butter or margarine, cut into pieces
1 egg
1 egg white
2 tbsp milk

FILLING:
1 large red sweet pepper, roasted
1 (10-ounce) pkg frozen chopped, spinach thawed
1 large fennel bulb, trimmed and coarsely chopped (1 cup)
2 medium leeks, thinly sliced, 2/3 c.
2 tbsp olive oil
1 cup ricotta cheese
1 cup shredded mozzarella (4-oz.)
1/4 cup pesto or homemade pesto
1/4 cup grated parmesan cheese
1 egg yolk
4 oz salami, coarsely chopped (3/4 cup)
1 egg yolk, beaten

To make dough in the food processor, place the steel blade in the processor bowl. Add flour, cold butter, and 1/4 teaspoon salt. Process with several on/off turns till mixture resembles coarse cornmeal. combine egg, egg white, and milk; add to processor and process till mixture forms a ball. (Or, for the mixing bowl method, combine flour and 1/4 teaspoon salt in a medium mixing bowl; cut in butter till mixture resembles coarse crumbs. Add egg mixture; mix with a spoon or your hands till 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 till tender. In a mixing bowl stir together drained spinach, ricotta, mozzarella, pesto, Parmesan, the first egg yolk and 1/8 teaspoon pepper.

On a lightly floured surface roll 2/3's of the chilled dough into a 12-inch diameter circle. Place the dough in an 8-inch springform pan (the dough will go about 2-1/2 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 till golden. Let stand 15 to 20 minutes. Remove sides of pan to serve. Serves 10 to 12.

TO BAKE AND CHILL AHEAD:
Bake pie as directed; cool. Chill pie in pan about 1 hour. Remove from pan, wrap in foil, and chill for up to 2 days. Before serving, heat wrapped in foil, in a 350-degree oven for 50 to 55 minutes or till heated through.

TO BAKE AND FREEZE AHEAD:
Bake pie as directed; cool. Chill pie in pan about 1 hour. Remove from pan, wrap in foil, and freeze for up to 1 month. To serve, thaw overnight in the refrigerator. Heat, wrapped in foil in a 350-degree oven for 50 to 55 minutes.

Yield: 10 servings