Autumn Torte Rustica

Directions

1. Preheat oven to 400°. Place squash slices on baking sheet coated with cooking spray. Lightly spritz with cooking spray. Bake 15 minutes or until tender.
2. Meanwhile, in a bowl, combine 2 eggs, cheeses and sage. In a small bowl, whisk water and remaining egg; set aside.
3. In a large skillet, saute onion in oil until tender. Stir in the spinach, garlic and nutmeg. Cook and stir for 2 minutes; set aside.
4. Unfold 1 pastry sheet onto a lightly floured surface. Roll out into a 14-in. square. Press onto bottom and up the side of a greased 9-in. springform pan, allowing excess pastry to drape over edge. Brush with reserved egg mixture.
5. Layer with half of the squash, cheese mixture and spinach. Repeat layers. Roll out the remaining pastry into a 10-in. square; place over filling. Trim edges; fold the bottom pastry over the top and press edge to seal. Brush pastry with egg mixture; cut a vent in top.
6. Place pan on a baking sheet. Bake at 400° on the lowest oven rack 40-45 minutes or until golden brown. Remove to wire rack to cool for 45 minutes. Serve warm or at room temperature. Refrigerate leftovers.