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1
TO MAKE DOUGH in the food processor, place the steel blade in the processor bowl.
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2
Add flour, cold butter, and 1/4 teaspoon salt.
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3
Process with serveral on/off turns until mixture resembles coarse cornmeal.
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4
combine egg, egg white, and milk; add to processor and process until mixture forms a ball.
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5
(Or, for the mixing bowl method, combine flour and 1/4 teaspoon salt in a medium mixing bowl; cut in butter until mixture resembles coarse crumbs.
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6
Add egg mixture; mix with a spoon or your hands until mixture forms a ball.)
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7
Cover dough; chill while preparing filling.
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8
FOR FILLING, cut roasted sweet pepper into strips; set aside.
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9
Drain spinach squeezing to remove excess liquid.
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10
In a 10-inch skillet cook fennel and leeks in hot oil for 5 to 7 minutes or until tender.
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11
In a mixing bowl stir together drained spinach, ricotta, mozarella, pesto, Parmesan, the first egg yolk and 18 teaspoon pepper.
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12
ON A LIGHTLY FLOURED SURFACE roll 2/3's of the chilled dough into a 12-inch diameter circle.
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13
Place the dough in an 8-inch sprinform pan (the dough will go about 2 1/2 inches up the sides).
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14
Press pleats in dough as necessary to fit.
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15
Spread the bottom crust with half of the fennel mixture.
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16
Top with half of the spinach mixture, half of the salami, and half of the red pepper strips.
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17
Repeat layers.
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18
ROLL REMAINING DOUGH into an 8-inch circle; place atop filling.
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19
(You may want to save a few dough scraps for decorating the top of the pie.)
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20
Fold excess bottom crust over top crust; crimp edge to seal.
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21
If desired, cut reserved dough scraps into shapes and use to decorate the top of the pie.
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22
Or, cut a design, such as a leaf or a flower, out of the top.
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23
(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.)
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24
Brush with remaining egg yolk.
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25
Bake in a 375-degree oven about 50 minutes or until golden.
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26
Let stand 15 to 20 minutes.
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27
Remove sides of pan to serve.
