Ingredients
- 375 degree oven about
- 12 diameter circle
- 10 skillet cook fennel
- 8 circle
- 8 sprinform (pan)
- 2 egg (white)
- 2 egg yolk (beaten)
- 1 sweet pepper (red)
- 5/8 s of the dough (chilled into)
- 1/2 spinach mixture
- 1/2 up the sides (inches)
- 1/2 fennel mixture
- 1/2 salami
- 1/4 pesto
- 325 gr all purpose flour
- 120 gr ricotta cheese
- 110 gr butter (cold)
- 110 gr mozzarella (shredded)
- 65 gr salami
- 30 ml milk
- 30 ml olive oil
- 20 gr parmesan cheese (grated)
- 1 gr salt in a mixing bowl
- 1 gr sal process with serveral on
- 1 gr pepper
- 2 slices leeks
- 1/2 slices pepper (red)
minutes. Remove sides of pan to serve. Serves 10 to 12. TO BAKE AND CHILL AHEAD: Bake pie as directed; cool. Chill pie in pan about 1 hour. Remove from pan, wrap in foil, and chill for up to 2 days. Before serving, heat wrapped in foil, in a 350-degree oven for 50 to 55 minutes or till heated through. TO BAKE AND FREEZE AHEAD: Bake pie as directed; cool. Chill pie in pan about 1 hour. Remove from pan, wrap in foil, and freeze for up to 1 month. To serve, thaw overnight in the refrigerator. Heat, wrapped in foil in a 350-degree oven for 50 to 55 minutes.
