• Preheat the oven to 375 degrees.

Making the pie crust

• Make the pie crust by adding flour, sugar, and salt and pulsing until combined.
  4 cups All purpose flour, 1 tablespoon sugar, 1 teaspoon kosher salt
• Now add the butter and pulse until the butter is the size of small peas.
  1 ½ cups cold unsalted butter
• In a small bowl, whisk the egg, water, vinegar and sour cream.
  1 egg, ½ cup ice water, 3 tablespoon sour cream, 1 tablespoon apple cider vinegar
• Pour this mixture into the food processor with the flour and butter mixture and pulse until combined.
• Dump out onto a lightly floured surface and press together. Divide dough into three even sections.
• Form each section into a disc then wrap in plastic wrap and refrigerate for at least 30 minutes.

Making the filling

• Brown the sausage then set aside to cool.
  1 lb Ground Italian Sausage
• Place the thawed spinach in a fine mesh sieve then press out the liquid. Keep pressing out the liquid until very little is left.
  8 ounces Thawed Chopped Frozen Spinach
• In a large bowl, mix the eggs, cheeses, milk and seasonings and mix well.
  ⅔ cup ricotta, 6 ounces Shredded Mozzarella cheese, 5 Large Eggs, ⅛ teaspoon Garlic powder, ⅛ teaspoon Kosher salt, ⅛ cup Whole milk
• Now add in the browned-up sausage and drained spinach and mix again.
• Set aside.

Assembling the torta

• Roll out one pie crust to about 14 inches in diameter and place it into a pie pan or large tart pan making sure it is pressed down and the edges are crimped then refrigerate until ready.
• Roll out the second pie crust to about 10 inches in diameter and ⅛ inch thick. Cut into 1-inch thick strips.
• Remove the pie pan from the fridge and add the filling to the pie pan.
• Add lattice strips to the top of the pie. Once the strips are added to the top, press them into the crimped edge of the pie crust. If you need help with laying lattice pie strips, I like to use this lattice pie crust tutorial.
• Brush egg yolk over the lattice strips.
  1 Egg yolk
• Place the pie plate onto a large sheet pan and place in the preheated oven on the middle rack and bake for about 1 hour if using a pie plate or 30 minutes if using a tart pan. The torta is done baking when the center is set and the top is golden brown.
• Once the torta is out of the oven, let it cool for about 25 minutes before serving.