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Lisa Vento's Sausage Spinach Pie

Ingredients

  • 1 pound sweet Italian sausage links, casing removed
  • 6 large eggs
  • 20 ounces frozen chopped spinach, thawed, squeezed dry, or 1 pound fresh salad spinach leaves, stemmed
  • 1 pound mozzarella cheese, shredded
  • 5 1/2 ounces (1/2 container) ricotta cheese
  • 1/8 teaspoon pepper
  • 10 to 11 ounces piecrust mix or 2 (9-inch) deep dish pie crusts

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Instructions

  1. Heat oven to 375 degrees F.
  2. Crumble sausage in a medium skillet and brown meat over medium heat, breaking up with a spoon. Drain on paper towels.
  3. If using fresh spinach, bring a large pot of water to a boil and put spinach in water. Boil 1 minute and drain; squeeze dry.
  4. Separate 1 egg. Combine 5 eggs with 1 egg white, sausage, spinach mozzarella, ricotta and pepper and set aside.
  5. Prepare pie crust mix if using. Lay 1 pie crust in pie pan and spoon mixture into it. Lay another crust on top and flute with a stand-up edge. Carefully cut a 2-inch circle out of the top crust.
  6. Mix egg yolk with 1 tablespoon water and brush on top of pie. (Can decorate with scrapes of dough.)
  7. Bake for 1 hour, 10 minutes until golden and bubbly. Check crust after 1 hour and put foil on edges to prevent over-browning.
  8. Let stand for 10 minutes and cut OR chill uncovered until cold; cover and refrigerate until serving cold.

Posted by artsycook at Recipe Goldmine 12/6/2001 12:40 am.