Savory Cornmeal Pastry

Combine the dry ingredients - flour, cornmeal, and salt - in a bowl. Use a pastry blender to break down the butter into small pieces until you achieve a mixture that resembles coarse crumbs. In a separate bowl, whisk 2 eggs with 3 tablespoons of cold water until well combined. Stir this mixture into the flour mixture until it forms a cohesive dough, adding 1 tablespoon more cold water if necessary to achieve the right consistency. Divide the dough into two portions and shape each portion into a flattened round. Wrap each round in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up enough to be rolled out.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Set aside a 9-inch springform pan, making sure it's ungreased.

In another bowl, combine the ricotta cheese, Parmesan cheese, crumbled feta, 1 egg, parsley, basil, and oregano until everything is well mixed.

Roll out the larger dough portion on a lightly floured surface into a 15-inch circle. Carefully place this circle in the prepared springform pan, pressing it gently against the bottom and sides of the pan. Trim any excess dough from the edges, leaving a 1-inch border around the pan.

Sprinkle 1 cup of mozzarella cheese over the dough, followed by an even layer of ham slices. Spread the ricotta cheese mixture evenly over the top, then sprinkle with spinach. Cover this layer with the remaining 1/2 ham slices. Press down gently to pack the layers together. Add a layer of red peppers on top and finish with the remaining 1 cup of mozzarella cheese. Press down again to ensure everything is secure.

Roll out the remaining 1/3 dough portion on a lightly floured surface into a 9-inch circle. Place this circle over the filling to cover it, making sure to seal any gaps around the edges. Moisten the edges with water and press them together to form a crust. Crimp or flute the edges to seal them, but make sure the crust doesn't extend above the pan rim.

Beat the remaining 1 egg and brush it over the crust to add a little extra moisture. Cut several small vents in the top crust to allow steam to escape during baking.

Bake the pie in the preheated oven for about 1 hour, or until the crust is deep golden brown and pulls away from the sides of the pan.

Remove the pie from the oven and let it cool in the pan on a wire rack for 45 minutes. Remove the pan sides and let the pie cool completely before cutting it into 12 wedges. Serve at room temperature.