Dough/Crust:

4 cups unbleached, all-purpose flour
1/2 cup granulated sugar
1 tsp. kosher salt
1/4 cup unsalted butter (at room temperature, cut into 1-inch pieces(
1/4 cup extra virgin olive oil
4 large eggs

Filling:

1/2 tbsp. olive oil
8 ounces Italian sausage, sweet or hot, casing removed.
10 ounces fresh spinach
2 cloves fresh garlic (finely chopped)
1 15-ounces container ricotta cheese
2 large eggs
3 large egg yolks
16 ounces mozzarella (shredded)
3 ounces Parmesan cheese (grated)
4 ounces prosciutto (chopped)
2 ounces soppressata or hard salami (chopped)

Egg Wash:

1 large egg plus 1 tbsp of water beaten together

For the dough: Place the flour, sugar, and salt in mixing bowl. Insert the flat mixing paddle. Turn to speed 2 for about 20 seconds to aerate dry ingredients. Add the butter and continue on speed 2 for 1 minute. Add the olive oil and mix for 30 seconds on the same speed. The butter and olive oil should be well incorporated into the dry ingredients. Add the eggs one at a time. Be sure to incorporate each egg before adding the next. After adding the last egg, mix on speed 3 until the dough comes together as a mass, about 30 to 40 seconds. If the mixture appears slightly dry, add water one tablespoon at a time on speed 2 until the mixture resembles a soft dough. Gather the dough ball and cut in half, forming each half into a disc shape. Wrap each disc and place in refrigerator, Refrigerator for at least 1 hour.

For the filling: Place olive oil in a large saute pan over medium heat. Add the sausage and saute until golden brown, breaking the sausage into pieces. Add the spinach and garlic and saute for an additional minute or two, until the spinach is witted and the garlic is fragrant. Reserve.

Add the ricotta to the mixing bowl. Insert the flat mixing paddle. Mix on speed 2. Add eggs and yolks one at a time. Stir in remaining ingredients including the reserved sausage and spinach mixture until all are incorporated.

Preheat oven to 350 degrees F. Roll one dough disc to a round about 16 inches. Carefully transfer to a 9-inch springform pan, trimming the dough so that a 1-inch overhang remains. Pour the filling into prepared pan. Roll out second dough disc to a round and place over filling. Cut the top dough to match the existing overhang. Pinch edges together and then crimp to create a decorative edge. Brush the top well with egg wash. Bake until golden brown, about 70 to 75 minutes.

Let stand about 15 to 20 minutes. Release the pan sides, transfer to a cutting board or platter. Cut into pieces and serve.

Makes one 9-inch pie