Rustic Rainbow Cake

Preparation:

Preparation: Make a well in the sifted flour with a pinch of salt. Pour the wine and oil into the center and begin to knead by adding water as needed to obtain a homogeneous dough. Put it in the fridge to rest for 30 minutes. Boil the spinach in boiling salted water, drain, squeeze, chop and season in a pan with a little butter. Add salt and pepper, add the cream, the grated cheese and flavor with the thyme. Roast the peppers, remove the blackened skin, the internal filaments and cut them into large strips. Divide the dough into two parts. Roll out the first one with a rolling pin and line a buttered baking tray, making it go up along the edges. Fill it by alternating the ingredients: first a layer of cooked ham, then a layer of creamed spinach, then a layer of red peppers and on top of a thinly sliced fontina cheese. Start all over again, this time with the yellow peppers. Continue until all the ingredients are used up, always squeezing each layer. Cover with another disc-shaped dough. Seal the edges, prick the surface, brush it with a beaten egg yolk. Put in the oven at 180 degrees for an hour. Serve it hot or cold.