Chef Carl Congelo’s Recipes: Easter Pie & Cannoli Parfait

Chef Carl Congelo stopped by PTL to demonstrate two delicious dishes just in time for Easter!
Torta Pasqua (Easter pie)3 sheets puff pastry to room temp.
2 cups spinach (from frozen thaw and squeeze until dry and makes 2 cups)
3 cups ricotta (drain over night in wire strainer to make 3 cups)
2 cups chopped soppressata
1 cup coarse breadcrumbs
1 1/2 cup grated Parmesan cheese
salt and pepper to taste
1/2 t nutmeg
5 eggs for mixture beat well
1 egg to brush puff pastry before bakingMix ricotta,spi