2 T. vegetable oil
16 ounces fresh mushrooms, sliced
1/4 cp finely chopped onion
1 medium clove garlic, minced
1 package (10 oz.) frozen chopped spinach, cooked and well drained
1 tablespoon flour
4 eggs, slightly beaten
1 15 ounce container ricotta cheese
1/4 cup grated Parmesan cheese
3/4 cup mozzarella cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
2 pie crusts
1 egg, separated
1 large jar roasted red peppers, drained and cut into strips
1 tablespoon heavy cream
In 10 inch skillet over medium heat, in hot oil, cook mushrooms with onions and garlic until tender, stirring occasionally. Add spinach; cook 2 minutes or until liqud is evaporated, stirring constantly. Stir in flour; set aside.
Prfeheat oven to 375º. In large bowl, beat together 4 eggs, cheeses, nutmeg and pepper.
Stir 1 cup of the cheese mixture into the mushroom mixture.
On lightly floured surface, roll half of the pastry into 13 inch round. Line 10 inch deep-dish pie pan with pastry; trim even with rim, saving scraps. Prick with a fork. Brush with beaten egg white. Bake 10 minutes.
In prebaked pie crust, layer 2 cups of the mushroom mixture, 1 cup of the cheese mixture, remaining mushroom mixture, red peppers, and remaining cheese mixture. Roll remaining pasry to 12 inch round. Cut slits. Place over filling; trim edge to 1/2 inch beyond ri of pie plate. Fold top crust under forming a ridge. Reroll any pastry scraps and use to decorate top of pastry.
Combine egg yolk and heavy cream; brush on pastry. Bake 1 hour or until golden brown.Cool for 20 minutes. Cut into wedges.