Italian Easter Pie

Directions

1. In a large bowl, whisk together flour and salt. Add butter and cut into flour with a pastry cutter or hands until pea-size pieces form. Add eggs and knead with your hands to combine. Add cold liquid, 1 tablespoon at a time until the dough comes together. Divide dough into 1/3 and 2/3 balls. Wrap each in plastic wrap and chill for at least 1 hour.
2. In a large skillet over medium heat, heat oil. Add sausage and cook, breaking up meat with a wooden spoon, 6 minutes. Add garlic and spinach and continue cooking until spinach is wilted. Remove from heat and delgaze pan with balsamic. Allow mixture to cool.
3. In a large bowl, combine eggs, soft cheese of choice, mozzarella, parmesan, salami/prosciutto and cooled sausage mixture. Season with salt and pepper.
4. Preheat the oven to 375 F and grease an 8" springform pan with cooking spray. On a lightly floured surface, roll out the larger piece of dough into a 16" circle. Transfer to prepared pan, guiding the dough upward and letting excess hang over the sides. Roll the smaller piece of dough into a 12" circle. Pour filling into the bottom crust, then top with the smaller crust. Trim overhang to 1" and then pinch crusts together and crimp.
5. Cut slits into the pie crust to allow steam to escape. Brush top with egg wash and bake until golden, 1 hour 15 minutes. Let cool 15 minutes, then remove the springform ring and serve. If the crust top is turning brown before baking is done, cover with foil.