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1
Peel and quarter sweet potatoes.
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2
Place in large pot, cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes.
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3
Drain potatoes, transfer to medium bowl and, while still warm, coarsely mash.
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4
Using electric mixer, beat in butter, eggs, salt and pepper to taste until smooth.
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5
In large skillet, heat oil over medium heat.
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6
Add leeks and cook, stirring often, until softened, about 10 minutes.
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7
Add mushrooms and garlic and cook, stirring often, until mushrooms release their liquid; allow to evaporate.
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8
Stir in thyme and season to taste with salt and freshly ground pepper.
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9
Remove pan from heat and let cool.
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10
In medium bowl, mix ricotta cheese, spinach, egg whites, dill, red pepper flakes and 1?2 teaspoon salt until blended.
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11
Preheat oven to 375F.
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12
Unfold one puff pastry sheet and place on lightly floured surface.
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13
Roll out to a 14-inch square, then cut dough into a 14-inch circle.
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14
Transfer circle to ungreased 81?2 or 9-inch springform pan and press gently to fit into bottom and side (there will be some overhang for folding over top of pie).
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15
Spoon sweet potato mixture into pastry and pat into even layer.
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16
Spoon mushroom mixture over potatoes and spread evenly.
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17
Top with spinach mixture (filling may come slightly over top of pan).
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18
Carefully fold pastry overhang on top of the filling.
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19
Brush edges with egg wash and seal.
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20
Unfold second puff pastry sheet on lightly floured surface.
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21
Roll out slightly, then cut into an 81?2- or 9-inch circle.
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22
Place circle of dough over top and press edges into pan to seal.
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23
Brush top with egg wash and, using a small sharp knife or razor blade, slash top in a cross-hatch pattern.
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24
Bake 35 to 40 minutes.
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25
When well browned, loosely cover top with foil.
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26
Reduce heat to 350F.
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27
Carefully remove side of pan and brush sides with egg wash. Bake until sides are golden, about 35 to 40 minutes.
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28
Remove from oven and let cool slightly before cutting into wedges and serving.
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29
Garnish each serving with fresh herb sprigs.
