1 pkg. (13 oz.) hot roll mix
1/2 onion, chopped
1 clove garlic, clove, minced
1/2 tsp. basil
1 (6 oz.) can tomato paste
1 pkg. (10 oz.) frozen chopped spinach, thawed
1 c. ricotta or cottage cheese, drained
1 egg
1 lb. ground beef
Salt & pepper to taste
1 tsp. oregano
1/2 c. water
1 c. mozzarella cheese, shredded

Prepare hot roll mix according to package instructions. While dough is rising, brown ground beef and onion; drain fat. Add seasonings, water and tomato paste. Squeeze excess moisture from spinach and combine with ricotta cheese. Salt and pepper to taste.

When fillings are prepared, divide dough into 3 portions and roll each into a 9 inch circle. Fit one into a buttered springform pan. Spread meat almost to edges of dough. Sprinkle mozzarella cheese on top of meat. Add next layer of dough and allow to rise 10 minutes. Spread with spinach mixture. Place remaining dough on top and cover with damp cloth.

Set pan in warm place and allow to rise about 40 minutes. When doubled in size, score top with sharp knife into 8 inch pie shaped wedges. Brush top with egg. Bake on lower oven rack at 350 degrees for 40-50 minutes or until crust is golden brown.