2½ pounds Yukon Gold potatoes, peeled and cut into large chunks
3 large eggs
½ cup shredded aged Parmesan cheese
½ cup shredded provolone cheese
3 tablespoons unsalted butter
¼ teaspoon fresh ground black pepper
½ cup Italian-style panko breadcrumbs
1 package (4 ounces) diced Fiorucci® Pepperoni
½ (4-ounce) package diced Fiorucci® Italian Dry Salami
½ (4-ounce) package diced Fiorucci® Sopressata
3 cups baby spinach
1 cup chopped roasted red peppers
1 tablespoon chopped fresh parsley
Prep time: 30 minutes plus cooling | Bake: 35 minutes
Preheat oven to 400°; spray 9-inch springform pan with cooking spray. Heat large, covered saucepot of salted cold water and potatoes to a boil over high heat; reduce heat to medium-low and simmer, uncovered, 15 minutes or until fork-tender. Drain and return to saucepot over low heat; add eggs, ¼ cup each Parmesan and provolone cheese, butter and black pepper. With potato masher, mash potatoes until almost smooth. Makes about 4½ cups.
Sprinkle prepared pan with 2 tablespoons breadcrumbs. Spread half the potato mixture in pan; top with pepperoni, salami, sopressata, spinach and red peppers. Spread remaining half the potato mixture over red peppers; sprinkle with remaining ¼ cup each Parmesan and provolone cheese and 6 tablespoons breadcrumbs.
Bake pie 35 minutes or until top is golden brown; let cool 10 minutes. Remove springform pan and cut into 8 pieces; serve sprinkled with parsley.