Torta di Formaggio -- Cheese Torte

This Piemontese antipasto can be extraordinary, though you have to
remember to eat just a little lest you find yourself feeling full
before the meal even begins. To serve 6 you'll need:

1/2 pound (200 g) puff pastry (commercially prepared will be fine)
1/2 pound (200 g) mixed cheeses, including fontina, ricotta, and
Parmigiano Reggiano
1/2 pound (200 g) mild Italian sausage
3 eggs
10 ounces (250 g) spinach
A clove garlic, minced
Salt and freshly ground pepper

Wash the spinach well, heat it in a pot with just the water it had on
its leaves until it is well wilted, and squeeze out most of the water
(you don't want it bone-dry). Mince it.
Skin the sausage, crumble it into a pan, and briefly sautE it to
render out most of the fat, which you will want to discard.
Separate one of the eggs and set the yolk aside. Lightly beat the
remaining eggs and white, and combine them with the sausage meat,
minced spinach, and garlic. Season the mixture to taste with salt and
pepper.
Preheat your oven to 360 F (180 C).
Look at your filling, and estimate what size pan it will fill. Next,
take the puff pastry and roll it out thinner, then divide it into two
pieces, one that will be large enough to line the pan, and the other
large enough to cover it all. Lightly butter the pan and line it with
the larger piece of dough, then spread the filling evenly and cover it
all with the second sheet, using the tines of a fork to weld the two
pieces together and produce a pretty notched rim. Puncture the top in
several places to allow steam to escape, brush it with the reserved
egg yolk, and bake it for about an hour. Serve it sliced, either warm
or cold.

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