Pumpkin pie with spinach bread

The idea came from a sweet cake with three different composure, the pastry, cream and sponge cake, tasted by a friend who cooks wonderfully after a divine dinner.
Loving the salty I tried to replicate, so I combined the pasta brise, with the cream of pumpkin bread and spinach.

A roll of dough ready brise
spicchione a beautiful pumpkin
400 grams of spinach
300 gr flour
120 gr of Philadelpia
instant yeast
Parmesan
salt and pepper
diced bacon

Cut the pumpkin to dry to touch in the oven at 180 ° for 20 'or so, or at least until the crushing is not soft.
Remove from oven, and pass it amalgamenrla with Philadelpia (without abound because it tends to make water).
Season with salt and pepper.
Mix spinach, boiled and passed with the flour, baking powder, Parmesan, salt, pepper and bacon.
Level the compound type and do cuocre pizza in the oven for 15 'to 180 ° making sure that it remains soft and not dry.
Then lay in a pan apriblile brie pasta, cover with aluminum foil and dried beans and cook in oven for 10-12 'at 180 °.
Then assemble the cake, spread on pasta cream of pumpkin, then cut a circle the same size of the pan from the bread with spinach and piled the whole.
Decorate as desired with fontina or Parmesan cheese (not to make too dry the surface).
So rinfornare all 10 'to blend the flavors.