Pre-heat oven to 400 degrees.
Place dried porcini mushrooms in bowl of hot water to plump up for about 30 minutes, drain.
In buttered saucepan, sautè the mushrooms for 5 minutes.
In separate large frying/saucepan, in olive oil, cook the spinach for 2 minutes.
In another saucepan, in olive oil, cook artichokes for 5 minutes.
In another small saucepan, in olive oil, sauté garlic.
Add all of these together, except the spinach. Set it aside for the assembly of the torta.
Add in the parsley. Set aside.
In a large bowl, blend ricotta cheese, Parmesan cheese, eggs, whipping cream, and flour.
Add the mushroom, artichoke, garlic, parsley mixture to the cheese-egg mixture.
Assembly of Torta
Spray/grease a 10″ springform pan
Roll out pie dough so that it is wide enough to cover both the bottom and sides of the baking pan.
Pour in about 2 inches of the cheese-egg-artichoke filling mixture.
Bake for about 10 minutes.
Remove from oven and alternate layers of remaining cheeses and Italian meats, except the mozzarella.
Layer the cooked spinach on top.
Layer the slices of mozzarella on top of spinach.
Pour remaining cheese-egg-mushroom-artichoke mixture over the meat and cheese layers.
Place a top layer of pie dough on top and baste with an egg wash.
Bake for 70 – 80 minutes, using aluminum foil to prevent dough from burning.
TIPS for Making Italian Easter Pie:
Chop up all of your ingredients ahead of time and have everything measured out and ready to go to cut back on time.
As always, only use the very freshest Italian specialty ingredients.
Be creative and add your favorite ingredients or delete some of those in this recipe that you may not prefer. Adding chopped red peppers, for example, adds another layer of red pops of color.
It is also common to have hard-boiled eggs inserted in the filling.
Bake one day ahead of serving and refrigerate. Re-heat for about a half-hour before serving so that the Italian Easter Pie is served warm.
Buona Pasqua my Friends!