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TORTA RUSTICA

Pastry for 2-crust 9" pie
4 eggs
16-ounce container ricotta cheese
4 ounces (1 cup) shredded pepato cheese OR
4 ounces shredded Asiago cheese combined with 1 teaspoon coarsely
crushed peppercorns
1/2 cup grated Parmesan cheese
10-ounce package frozen chopped spinach, thawed, drained and squeezed dry
1/4 cup seasoned bread crumbs
1/4 cup sun-dried tomatoes, drained and coarsely chopped
1 teaspoon dried basil OR
1 tablespoon finely chopped fresh basil

Preheat oven to 425 degrees F. Arrange one piecrust in 9-inch pie
pan. Lightly beat 1 egg, brush half the egg over the bottom of
crust and set aside the other half. In large bowl, combine remaining
3 eggs, ricotta, pepato and Parmesan cheese and basil, mix until
well blended. Stir in spinach, bread crumbs and tomatoes. Scrape
mixture into prepared piecrust, smooth top to make an even layer.
Place second piecrust over filling, brush remaining beaten egg over
top. Flute edge and seal. Bake pie 15 minutes. Reduce oven
temperature to 375 degrees F, bake 20 minutes longer, or until
golden brown. Cool pie in pan on wire rack at least 30 minutes
before cutting. Serve warm or at room temperature.

Makes 6 servings

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