Smoked Turkey Torta Rustica

Spray a 12" spring form pan with non-stick pan coating.

On a floured surface, roll out 3 pounds of brioche dough to 1/4-1/2 inch thickness.

Line the spring form pan with dough, allowing 1 inch of dough to hang over sides of the pan. Trim away excess dough.

Layer 1/2 pound of sliced Provolone atop the brioche dough.

Add turkey cubes evenly covering the cheese.

In a separate bowl, combine artichokes, Ricotta, garlic, basil, oregano, salt and nutmeg. Cover turkey with Ricotta mixture. Layer with another 1/2 pound Provolone. Press Provolone down firmly to remove air pockets.

Strain spinach and spread over Provolone. Sprinkle spinach with pine nuts. Layer with another 1/2 pound of Provolone.

Place pepper halves over Provolone and cover peppers with remaining sliced Provolone.

Roll out remaining 1 pound brioche dough to 1/4-1/2 inch thickness and cover torta. Trim away excess dough; pinch and roll top dough with overhanging bottom dough to seal the torta.

Brush top of torta with egg wash and place in a preheated 375 degree F oven for 15 minutes. After 15 minutes, cover torta with foil and bake for 45-50 minutes.

Allow to cool completely. For clean edged slices, slice cold and reheat. Garnish with fresh herbs.

Serve with a crisp garden salad or a fresh fruit salad.