Italian Sausage and Spinach Pie

By Addie

The basic recipe came from my mother, but I've added a few ingredients. The flavors blend so well, and it even tastes good cold. This makes a hearty meal, especially when it's served with a side dish of pasta. (Taste of Home)

Ingredients

• 1 pound bulk Johnsonville Ground Italian Sausage
• 1 medium onion, chopped
• 6 eggs, beaten
• 2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
• 4 cups (16 ounces) shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• Pastry for two-crust pie (10 inches)
• 1 tablespoon water

Preparation

Step 1

In a skillet, brown sausage and onion until the sausage is done and onion is tender. Drain. Separate 1 egg and set aside the yolk. In a bowl, beat the remaining egg white and whole eggs. Stir in the sausage and onion, spinach, mozzarella, ricotta, garlic powder and pepper. Line a 10-in. pie plate with bottom pastry. Add filling. Top with upper crust; seal and flute edges. Cut slits in top crust. Combine water with reserved egg yolk; brush over top crust. Bake at 375° for 50 minutes or until golden brown. Let stand 10 minutes before serving. Yield: 8 servings.