Italian 8-Layer Pie
| Yield: | 10 Servings |
| Categories: | Meats, Main Dishes, Vegetables, Cheese |
| CRUST | ||
| 2 1/2 | c | All-purpose flour |
| 1/2 | c | Cold butter or margerine, |
| Cut into pieces | ||
| 1 | Egg | |
| 1 | Egg white | |
| 2 | tb | Milk |
| FILLING | ||
| 1 | lg | Red sweet pepper, roasted |
| 1 | pk | 10-ounces frozen chopped, |
| Spinach thawed | ||
| 1 | lg | Fennel bulb, trimmed and |
| Coarsely chopped (1 cup) | ||
| 2 | md | Leeks, thinly sliced, 2/3 C. |
| 2 | tb | Olive oil |
| 1 | c | Ricotta cheese |
| 1 | c | Shredded mozzarella (4-oz.) |
| 1/4 | c | Pesto or Homemade pesto |
| 1/4 | c | Grated Parmesan cheese |
| 1 | Egg yolk | |
| 4 | oz | Salami, coarsely chopped |
| (3/4 cup) | ||
| 1 | Beaten egg yolk |
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