Italian Easter Pie

Directions

1. Pulse the flour, butter, and salt into a food processor until the mixture turns to a rough sand-like texture. Add the egg and pulse 3 or 4 times until the pastry comes together. Transfer onto a worktop, and gently bring together into a ball. Wrap and put in the fridge to rest for at least 30 minutes.
2. Lightly grease a 7-inch x 4-inch-tall springform cake pan for a tall pie or a 9-inch for a broader pie.
3. For the tall pan: Reserve 1/4 of the pastry for the lid, then tear 1-inch chunks of pastry, and press evenly onto the pan's base. Continue up the sides in the same way to create the walls. Tear a large golf ball-sized piece of dough, roll it into a ball, and press the base and sides of the pastry case to smooth out the pastry. Check it to make sure there are no cracks or gaps. Roll out a 7-inch diameter circle for the lid.
4. For the 9-inch springform cake pan: dust your worktop with a little flour. Roll 3/4 of the pastry to a roughly 18-inch diameter circle. Don't worry if it's not perfect, you'll trim this down. Roll the remaining pastry to a 9-inch diameter for the lid. Gently ease the pastry into the greased pan, allowing the edges to hang over, and once the pastry is in place, trim to fit.
5. Put your pastry case and lid, covered with plastic wrap, in the refrigerator for several hours (preferably overnight).
6. Heat the oven to 400°F, lay the peppers on a baking tray, and roast in the oven until the skin is blackened, about 20 minutes. Wrap the peppers in plastic wrap or transfer to a large plastic bag, and tie tightly. Once fully cooled, gently peel away the skin and wipe away any seeds.
7. Add the spinach to a large pan and place over medium heat, continually stirring until just wilted but not cooked. Remove the pan from the heat, place a large colander into the sink, transfer the spinach to it, and press firmly using a wooden spoon or spatula to squeeze out any excess water. You don't want the spinach to be bone-dry, but you don't want it to be soggy (or the filling won't set). Transfer the drained spinach to a large bowl and, using a pair of kitchen scissors, chop roughly (you can use a knife with the spinach on a chopping board, but this is far less messy).
8. Heat the oil in a large frying pan. Squeeze the meat from the Italian sausage into the pan and fry for 6 minutes to cook through, continually stirring and breaking the meat into large chunks as you go. Transfer the sausage onto a paper towel-lined plate, and let cool completely.
9. Add the ricotta to a large baking bowl with two of the eggs, half the Parmesan and Pecorino, mozzarella, ham, salami, and parsley. Stir well to combine thoroughly.
10. Take the pan from the refrigerator and lay the slices of speck or prosciutto over the base to make sure it is completely covered (this helps protect the base from getting soggy).
11. Pour the ricotta and meat filling in and tap the pan gently on the worktop to settle and level the mixture. Crumble the cooked sausage over it, then cover with the strips of red pepper. Scatter over the remaining Parmesan and Pecorino. Finally, add the spinach as the final layer.
12. Beat the last egg in a small bowl. Brush the pie's rim and the lid with a little egg, then lay the lid on the pie, crimp to seal, and create a decorative edge. Cut a quarter-inch hole in the center of the lid and if you have any leftover pastry, decorate as you wish. Brush the top of the pie with the beaten egg,
13. Place the pan on a baking sheet and transfer to the center of the oven. Bake for 70 minutes, until the pastry is golden brown, and the internal temperature has reached a minimum of 150°F.
14. Stand the pie on a cooling rack, but leave it in the pan for three to four hours; longer if you can. Refrigerating overnight will firm up the pie beautifully and make it easy to slice. This pie is best served cold, and will keep well in the fridge for two or three days.