1 15-oz package refrigerated pie crusts, room temperature
1 lb SEASONED SUN-DRIED TOMATO TURKEY BREAST, sliced
10-oz frozen spinach, thawed and drained
8-oz shredded Italian blended cheese (Provolone, Parmesan, mozzarella, Asiago & Romano)
2 c roasted red peppers, well drained and coarsely chopped
1 3.8-oz can sliced black olives, drained
1 12-oz can artichoke hearts, qtered
1 Large egg
1 32-oz jar marinara sauce
Lightly flour a clean surface and roll out one pie crust, increasing the diameter by 1/2-inch all around.
Fit crust into an 8-inch springfoam cake pan, pressing it into the bottom and up the sides, allowing any extra to hang over the edge.
Arrange 8 slices (about 1/2 pound) turkey breast on the bottom of the crust, overlapping slices to cover entire bottom of pan.
Squeeze excess water from spinach and sprinkle over turkey slices.
Top with 1/2 of the cheese blend, and 1/2 of the red bell peppers, and add another layer of sliced turkey breast.
Layer black olives, artichoke hearts and remaining cheese and finally the remaining peppers.
Beat egg with 2 tablespoons cold water and brush the overhanging crust with the egg wash.
On a lightly floured surface, roll out the second pie crust, increasing the size as in step 1. Top the torta with the crust, pressing the bottom and top crusts together. Seal by crimping the edges.
Brush the top crust with beaten egg. Cut air vents in the top crust.
Bake the torta in a preheated 350 degree F oven for 50-60 minutes, until crust is golden brown. The crust may need to be lightly covered with foil after 30 minutes to prevent the crust from becoming too brown.
Cool the torta, on a rack, at least 15 minutes before serving.
Heat the marinara sauce. Cut torta in wedges and serve the sauce with the torta.
NOTE: This recipe is also a great hearty appetizer, when cut into smaller wedges.