Portable Italian pie

This layered pie is wonderful picnic fare. To serve warm, bake before leaving and wrap in several layers of aluminum foil and then a big bath towel. It’s just as delicious a room temperature, though.

2 sheets frozen puff pastry, thawed in refrigerator
2 tablespoons extra virgin olive oil
1 large onion, diced
2 pounds fresh baby spinach, stemmed and rinsed thoroughly
1 15-ounce container ricotta cheese
1 cup freshly grated Parmesan cheese
1 egg
½ teaspoon salt, or to taste
8 ounces provolone cheese, shredded
½ cup kalamata olives, pitted and coarsely chopped
3 red peppers, roasted, seeded and peeled
1 egg, beaten, for glaze

Preheat oven to 425 degrees. Line 9-inch springform pan with one sheet of puff pastry.

Heat sauté pan over medium high setting. Add olive oil and onion and sauté until onion becomes translucent, about three minutes. Add spinach, stir and cook until wilted. Remove from heat and set aside.

In large mixing bowl, combine ricotta, Parmesan, egg and salt. Add spinach and onion mixture and combine well. Pour into pastry-lined springform pan. Top with half the provolone cheese. Sprinkle olives over the cheese. Place red peppers on top and finish with layer of remaining provolone cheese.

Top pie with remaining sheet of puff pastry. Trim edges and crimp to seal. If you wish, cut decorative shapes from dough scraps and affix to the top using water as “glue.” Make a few slits in the top for air to escape and brush with egg wash. Bake until deep golden brown, about 50 minutes. Let rest for 15 minutes. Remove springform to serve.

Serves six to eight.