| 1 | To make dough in the food processor, place the steel blade in the processor bowl. |
| 2 | Add flour, cold butter, and ?teaspoon salt. |
| 3 | Process with serveral on/off turns till mixture resembles coarse cornmeal. |
| 4 | Combine egg, egg white, and milk; add to processor and process till mixture forms a ball. |
| 5 | (or, for the mixing bowl method, combine flour and ?teaspoon salt in a medium mixing bowl; cut in butter till mixture resembles coarse crumbs. |
| 6 | Add egg mixture; mix with a spoon or your hands till mixture forms a ball). |
| 7 | Cover dough; chill while preparing filling. |
| 8 | For filling, cut roasted sweet pepper into strips; set aside. |
| 9 | Drain spinach squeezing to remove excess liquid. |
| 10 | In a 10-inch skillet cook fennel and leeks in hot oil for 5 to 7 minutes or till tender. |
| 11 | In a mixing bowl stir together drained spinach, ricotta, mozarella, pesto, parmesan, the first egg yolk and 1/8 teaspoon pepper. |
| 12 | On a lightly floured surface roll 2/3"s of the chilled dough into a 12-inch diameter circle. |
| 13 | Place the dough in an 8-inch sprinform pan (the dough will go about 2-?inches up the sides). |
| 14 | Press pleats in dough as necessary to fit. |
| 15 | Spread the bottom crust with half of the fennel mixture. |
| 16 | Top with half of the spinach mixture, half of the salami, and half of the red pepper strips. |
| 17 | Repeat layers. |
| 18 | Roll remaining dough into an 8-inch circle; place atop filling. |
| 19 | (you may want to save a few dough scraps for decorating the top of the pie). |
| 20 | Fold excess bottom crust over top crust; crimp edge to seal. |
| 21 | If desired, cut reserved dough scraps into shapes and use to decorate the top of the pie. |
| 22 | Or, cut a design, such as a leaf or a flower, out of the top. |
| 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). |
| 24 | Brush with remaining egg yolk. |
| 25 | Bake in a 375°F oven about 50 minutes or till golden. |
| 26 | Let stand 15 to 20 minutes. |
| 27 | Remove sides of pan to serve. |
| 28 | Serves 10 to 1To bake and chill ahead: bake pie as directed; cool. |
| 29 | Chill pie in pan about 1 hour. |
| 30 | Remove from pan, wrap in foil, and chill for up to 2 days. |
| 31 | Before serving, heat wrapped in foil, in a 350°F oven for 50 to 55 minutes or till heated through. |
| 32 | To bake and freeze ahead: bake pie as directed; cool. |
| 33 | Chill pie in pan about 1 hour. |
| 34 | Remove from pan, wrap in foil, and freeze for up to 1 month. |
| 35 | To serve, thaw overnight in the refrigerator. |
| 36 | Heat, wrapped in foil in a 350°F oven for 50 to 55 minutes. |
