Italian Layered Rustic Torte

   This is a very rich and elegant recipe, sure to impress your friends!
   There is a recipe for pastry included.  To speed up preparation time, the pastry can be made the day before, and the torte cooked ahead of time.  It is to be served room temperature.
NOTE* Make pastry by cutting butter into flour, add salt.  Make well in center, with fork stir in eggs, yolk, and milk.  Knead with hands, form a ball and refrigerate.

Torte:
   2  T olive oil
   2  medium onions
   2  medium garlic cloves, minced
   2  pkg. (10 oz each ) frozen spinach, thawed, chopped and mashed dry
1/2  pound sweet Italian sausage, casing removed
   4  large eggs
   2 containers (15 oz each) ricotta cheese
3/4  cup grated Parmesan cheese
1/2  pound mozzarella cheese, diced
1/8  tsp. black pepper, freshly ground
   1  large egg

, separated
1 (7oz) roasted red peppers, drained

Pastry;
3 cups all-purpose flour
1/2 tsp.. salt
3/4 cups butter
2 large eggs, 1 large egg yolk
5 to 6 T milk

   Make pastry and refrigerate.

   Meanwhile heat oil in a medium skillet;  saute onion until tender. Add garlic, cook one minute more.  Transfer to large bowl.  Stir in drained spinach; set aside.
   In same skillet, medium heat, cook sausage and break into pieces.  Cook until brown, drain. Set aside.  In another large bowl, beat eggs slightly;  mix in cheeses and black pepper.  Stir half of cheese mixture into spinach mixture;  mix well.
   Cut off 1/3 of pastry;  reserve.  Roll remaining pastry into a 16-inch circle, about 1/4 inch thick.  Fit on bottom and up sides, of a 9-inch springform pan.  Makes sides no higher than 2 1/2 inches.

   In a small bowl, beat egg white; brush on bottom and sides of pastry.

   Layer, in order, spinach mixture, red peppers, sausage and remaining cheese mixture in prepared crust;  smooth top cheese layer.

    Preheat oven to 425 F.

   Roll out reserved pastry into a 10 inch circle; place on top of torte.  Moisten edge with water; pinch edge inside to seal;  crimp decoratively.  Make slits and brush top with remaining egg whites, with 1 yolk added.

   Bake 50 minutes.

   Serve at room temperature.

   Slice into wedges.