Torta Di Spinaci e Broccoli

Thaw spinach and broccoli in either hot water or in microwave oven. Drain well and squeeze to remove most of the water.

Fry sausage meat in half the olive oil, then drain off fat. Add all other ingredients including spinach and broccoli, and mix well.

Preheat the oven to 180 degrees celcius. Roll out half the dough and press into a deep pie pan. Lay this piece into an oiled pie plate, making sure that dough rests on bottom of pan with no air pockets. Let dough hang over sides for now. Spoon filling into the pan, gently pressing it from time to time to remove air pockets. Stop when filling reaches about 1/4 inch from top.

Roll out second piece of dough. Wet edges of dough forming the bottom with either water or milk, and place second piece of dough on the torta. Use the tines of a fork to attach top piece to bottom along top edge of pan. Cut excess dough hanging off the sides with scissors.

Snip 3 or 4 small holes in the top of the dough to allow air and liquid to escape while baking. Place the pan in the preheated oven and bake for 50 minutes. Remove pan from oven, and place on a rack. Allow to cool, then remove torta.

The torta may be served warm, at room temperature or cold.