Flavors of Italy’s antipasto pie

Ask your deli to slice the meats and cheeses paper thin. The diameter of the crepes should match the diameter of the pan used to prepare the frittata. Use a serving platter, one-inch larger than the crepes. A rimless, or low rim, platter is easiest to work with for assembling. Try to assemble layers as evenly as possible so the sides of the pie are smooth. If it’s a little off, the final covering of aspic will act as a great cover-up.

13 8-10-inch crepes, homemade or store-bought (See recipe)

1 zucchini frittata (See recipe)

6-8 tablespoons mayonnaise

2 ounces smoked ham, thinly sliced

2 ounces mortadella, thinly sliced

2 ounces hot capricolla, thinly sliced

2 ounces hard salami, thinly sliced

2 ounces prosciutto, thinly sliced

3 ounces provolone, thinly sliced

3 ounces mozzarella, thinly sliced

1 medium tomato, thinly sliced

1 14-ounce can artichoke hearts, chopped and lightly squeezed to remove excess liquid

3 cups lightly packed spinach leaves, stems removed and lightly steamed

1 7 1⁄2-ounce jar roasted red peppers, drained

1 recipe chaud-froid (See recipe)

Lettuce leaves, tomato rosette and black and green olives slivers, for garnish, optional

1. Center the first crepe on the platter. Using a rubber spatula, spread with 1 ½ - 2 teaspoons of mayonnaise. Cover crepe with an even layer of smoked ham. Repeat process with another layer of crepe, mayonnaise and mortadella. Continue repeating process with remaining meats, cheeses and vegetables, with the final layer being the frittata, ending with a crepe to cover the frittata. Cover pie with plastic wrap and refrigerate 1 hour.

3. Spoon chaud-froid over cold pie, using the spoon to coax the aspic down the sides, covering it completely. Refrigerate until set.

4. Using a paring knife, cut away and remove excess aspic on platter. Garnish platter and pie with lettuce leaves, tomato rosette and olives, if desired.

Makes 16 servings

Nutrition information per 1 serving: 381 calories, 72% calories from fat, 31g fat, 7g saturated fat, 104mg cholesterol, 14g carbohydrates, 2g total sugar, 0g added sugar, 13g protein, 743mg sodium, 1g fiber