(serves 12-24 persons)
1 tsp salt
8 ounces sweet butter, cut into pieces (keep cold)
2 whole eggs
2 egg yolks
½ cup milk
¼ cup olive oil
2 medium leeks, sliced thin
1 large bulb of fennel, chopped coarsely
2 cups frozen spinach
1 cup ricotta cheese
¼ cup pesto
¼ tsp salt
1/8 tsp pepper
1/3 cup asagio cheese, grated
1/3 cup whole milk mozzarella cheese, grated
1 red pepper, roasted and skin removed
6 ounces salami, sliced thin
1 egg yolk, (to brush onto crust)
INSTRUCTIONS
In a food processor, mix the flour and salt, then add the butter and milk until the mixture resembles cornmeal. Add eggs and mix until it forms a ball. Wrap in plastic wrap and let rest in the refrigerator.
Saute leeks and fennel in olive oil until limp. Set aside and let cool. Thaw and wring out the spinach until its dry. Mix the spinach, ricotta cheese, pesto, salt and pepper together. Mix the grated cheeses together. Set aside. Cut the pepper into thin strips. Set aside. Roll out about 3/4 of the dough and place in a spring from pan, making sure some of the dough overlaps the side of the pan. Layer ½ the ingredients starting with the cheeses, then spinach mix, then leeks and fennel and finally the salami and peppers. Now repeat layers.
Roll out the last 1/3 of the dough and place on top of the torta. Crimp the edges together. Brush the top with the beaten egg yolk and place into a pre-heated oven at 375º for about 1 hour, until golden.