Combine flour, baking powder and salt in large bowl. Cut in 10 tablespoons I Can't Believe It's Not Butter!® Spread with pastry blender or two knives until mixture is size of small peas. Stir in ice water with fork until dough forms. Shape dough into a ball with floured hands; cut off 1/3 of the dough. Flatten both balls into circles. Wrap each in plastic wrap and chill until firm, about 30 minutes.
Meanwhile, microwave remaining 2 tablespoons Spread and garlic in microwave-safe cup at HIGH 20 seconds or until spread is melted; cool.
Preheat oven to 425°. Arrange baking sheet on lowest rack in oven.
Thoroughly combine ricotta, spinach, eggs, mozzarella and Parmesan cheeses, salt, pepper and garlic mixture in large bowl; set aside.
Roll larger dough into 11-inch circle on lightly floured surface. Lift and press into 9-inch glass pie plate; fold edges under. Roll remaining dough into 9-1/2-inch circle. Cut into eight 1-inch strips with fluted pizza cutter or knife. Spoon filling into pie shell. Top with 3 dough strips in one direction, then 5 dough strips in the opposite direction over the first strips; press ends into crust edge. Flute edges, if desired. Brush pastry with egg yolk blended with 1 tablespoon water. Arrange pie plate on preheated baking sheet and bake 15 minutes. Decrease heat to 375° and bake an additional 25 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Recipe serves: 8