Italian Brunch Torta

Ingredients

• 1 box pillsbury refrigerated pie crusts, softened as directed on box
• 1 tablespoon crisco 100% extra virgin olive oil or pure olive oil
• 2 cloves garlic, sliced
• 1 box (9 oz) green giant frozen chopped spinach, thawed, squeezed to drain
• 1 cup shredded parmesan cheese
• 1/4 lb provolone cheese, thinly sliced
• 4 thin slices genoa salami (1 1/2 oz)
• 1 jar (15 or 16 oz) roasted red bell peppers, drained, patted dry
• 3/4 cup olive tapenade (about 5-oz jar), drained
• 1/2 lb capicollo ham, thinly sliced
• 3 1/2 oz dry-pack sun-dried tomatoes, coarsely chopped
• 1 eggland’s best egg, beaten
• 1/2 teaspoon dried oregano leaves