Torta Rustica

2 prepared refrigerated pie crusts
1 egg, lightly beaten
2 cups (16 ounces) ricotta cheese
1 cup (4 ounces) shredded pepato cheese (or 1 cup shredded Asiago cheese and 1 teaspoon black peppercorns, coarsely ground)
½ cup (about 2 ounces) grated Parmesan cheese
3 eggs
1 teaspoon dried basil
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
¼ cup seasoned breadcrumbs
¼ cup coarsely chopped sundried tomatoes, drained

Served at room temperature, this delectable torta makes a beautiful presentation for a holiday or special meal.

Preheat the oven to 425°F.
Place 1 pie crust in a 9-inch pie pan. Brush ½ of the beaten egg over the crust; set aside. Reserve the other crust for the top of the torta.
In a large bowl, combine the cheeses, eggs, and basil until well blended. Stir in the spinach, breadcrumbs, and tomatoes until thoroughly combined. Scrape the mixture into the prepared pie crust; smooth the top to make the filling even. Place the reserved pie crust over the top; brush with the remaining beaten egg. Bake for 15 minutes. Reduce the heat to 375°F and bake for 20 minutes or until golden brown. Cool on a wire rack for 30 minutes before slicing. Serve warm or at room temperature.