Heat oil and butter in pan, add capsicum strips, saute until just tender. Remove from pan and set aside.

Add onion and garlic to previously used pan (add extra oil if necessary). Cook 2-3 minutes. Squeeze excess moisture from spinach, add to pan, cook approximately 5 minutes. Add nutmeg, salt and pepper to taste. Remove to bowl, stir in egg, breadcrumbs and parmesan. Set aside to cool.

Beat eggs with parmesan, just to combine. Heat half butter in 20-22 cm frypan and make flat omlette with half the mixture. Carefully place on plate. Repeat with other half. Set aside to cool.

Line a medium size (approx 30cm diameter) pie dish with Gladwrap. Cut out 35cm circle of pastry, place pastry circle in bowl and pat against sides.

When all ingredients have cooled, begin to layer torta. Place one omlette in base on top of pastry. Spread with half the spinach, then half the cheese, then all the capsicums. Repeat layering in reverse, using the remaining cheese, spinach and omlette.

Cut out another circle of dough large enough to cover filling. Place on filling, brush with eggwash around edges. Fold over extra dough from larger circle (which will eventually be the top crust) and make sure edges are tightly sealed. Carefully invert onto baking tray, remove pie dish and plastic wrap. Pinch up pastry between thumb and forefinger around bottom of torta. Glaze all over with eggwash.

Bake for approximately one hour at 190C, until crust is deep golden. Remove from oven and let settle at least 20 minutes. Serve warm (or at room temperature), cut into wedges.

Note: the top of the torta *will* sink after you take it out of the oven, which is a great pity, but I haven't found any way of avoiding this, so don't panic - it's not your fault.