For Crust:

3 cup all-purpose flour

2 tsp granulated sugar

2 tsp kosher salt

12 tbsp cold unsalted butter, (1½ sticks), cubed

1 large egg

7 tbsp ice water

nonstick cooking spray

For Filling:

8 fl oz sweet Italian sausage, casings removed

15 fl oz whole-milk ricotta cheese, 1 container

8 fl oz low-moisture mozzarella cheese, cubed

⅛ tsp freshly-ground black pepper

4 large eggs

8 fl oz salami, cubed

8 fl oz hot capicola, cubed

8 fl oz smoked ham, cubed

2 fl oz proscuitto, thinly sliced

1 cup tightly packed whole roasted red bell peppers , (about 7 oz.), drained and patted dry with paper towels

10 fl oz frozen spinach, 2 pkg, chopped, thawed and squeezed dry and pressed between paper towels to remove all moisture

2½ fl oz parmesan cheese, finely shredded (about 1 cup)

To make the crust, combine flour, sugar, and salt in the bowl of a food processor and pulse until combined. Add butter and egg; pulse until mixture resembles coarse mea.

Sprinkle ice water over dough; pulse until dough begins to form a ball. Turn dough out onto a lightly floured surface; divide in half, and shape into 2 (4-inch) disks. Wrap each in plastic wrap, and refrigerate 30 minutes or overnight.

Preheat oven to 350 degrees F with rack in middle position. Unwrap 1 disk of dough on a lightly floured surface.

Roll to a 16-inch circle, and carefully fit into a 9-inch springform pan coated with cooking spray, leaving a 1-inch overhang. Refrigerate until ready to use.

Prepare the filling: Cook Italian sausage in a large nonstick skillet over medium-high, breaking up sausage with a spoon until crumbled and cooked through. Transfer sausage to a plate and let cool completely.

Whisk ricotta, mozzarella, pepper, and 3 of the eggs in a large bowl. Stir in salami, capicola, and ham.

Shingle prosciutto slices in bottom of prepared dough-lined pan. Spread ricotta mixture over prosciutto. Scatter browned sausage over ricotta mixture, pressing lightly into an even layer. Shingle red bell peppers over sausage; top with spinach and Parmesan.

Roll remaining dough into a 12-inch circle on a lightly floured surface. Carefully place over filling. Trim overhang so that it’s even with bottom crust; pinch top and bottom crusts firmly together. Fold dough under and crimp edges.

Lightly beat remaining egg and brush liberally over top of pie. Using a paring knife, cut 4 (1-inch) vents in top of dough in a circular pattern. Place pie on a rimmed baking sheet.

Bake until crust is golden brown, which takes about 1 hour. Cover with aluminum foil and bake until a thermometer inserted in center of pie registers 150 degrees F, or about 30 more minutes.

Transfer pie to a wire rack, and let cool at least 3 hours before serving. Carefully remove sides of pan, and cut pie into slices to serve. Or cool completely, and refrigerate for up to 2 days.

Sugar: 2g

:

Calcium: 533mg

Calories: 875kcal

Carbohydrates: 43g

Cholesterol: 242mg

Fat: 59g

Fiber: 3g

Iron: 5mg

Monounsaturated Fat: 20g

Polyunsaturated Fat: 5g

Potassium: 615mg

Protein: 43g

Saturated Fat: 29g

Sodium: 2563mg

Trans Fat: 1g

Vitamin A: 5570IU

Vitamin C: 11mg