Italian Torta

So simple and easy to put together, people will think you slaved over it!  Great dish for a buffet or for a game day (football, hockey, basketball).  Also great on an Easter brunch buffet!  For this hearty Italian dish you will need:
1 box Pillsbury pie crusts, softened
1 tablespoon Olive Oil
2 cloves garlic, smashed
1 box frozen spinach, thawed, and squeezed
1/4 cup shredded Parmesan cheese
1/4 lb thinly sliced provolone cheese
4 thin slices of salami (hard or Genoa)
1 15 ounce jar roasted red bell peppers, drained and dried
3/4 cup olive tapenade, drained
1/2 lb proscuitto
3 1/2 oz dry sun-dried tomatoes, chopped
1 egg, beaten
1/2 teaspon oregano leaves
extra parmesan for top of pie
1.)  Heat oven to 375 degrees. Place cookie sheet lined with foil in oven (torta will bake on heated cookie sheet).  Make pie crusts as directed on box using 9-inch glass pie plate.
2.)  Spread 1/2 of spinach mixture in crust-lined plate.  Layer spinach with provolone cheese, salami, red peppers, tapenade, ham, sun-dried tomatoes, Parmesan cheese and remaining spinach mixture. Top with second crust; seal edges and flute.
3.)  Brush egg on top crust; sprinkle with Parmesan cheese and oregano. Cut 4 small slits in top. Place on cookie sheet in oven.
4.)  Bake 50 to 55 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until golden brown. Cool 20 minutes before serving.