Filling

• 1 package dried porcini mushrooms, soaked in warm water for 30 minutes and drained
• 2 tablespoons (1/4 stick) butter
• 1 pound fresh spinach
• 1 can artichoke hearts, drained and chopped
• 1 tablespoons olive oil
• 4 large garlic cloves, minced
• 4 tablespoon minced fresh parsley
• salt and freshly ground pepper
• 2 pounds ricotta cheese, drained
• 1 cup freshly-grated Parmesan cheese
• 8 eggs
• 1/4 cup whipping cream
• 4 Tbsp. flour

Layers of Italian Meats and Cheeses

• 1/2 cup asiago cheese, shredded or sliced
• 1 large ball of fresh Mozzarella cheese, sliced
• 1/4 lb. provolone cheese, shredded or sliced
• 1/2 cup pancetta, cubed or sliced thin
• 1/4 cup mortadella, cubed or sliced thin
• 4 oz. hot cappicola, cibed or sliced thin
• 1/4 lb. prosciutto, cubed or sliced thin
• 4 oz. soprassetta, cubed or sliced thin
• 4 oz. Genoa salami, cubed or sliced thin
• 4 oz. pepperoni, cubed or sliced thin

Pie Dough

• Use your favorite high-quality pie dough recipe