- 8
Ingredients
- 1 lb bulk Italian sausage
- 1 medium onion, chopped
- 6 eggs
- 2 pkgs (10 oz each) frozen chopped spinach, thawed and squeezed dry
- 4 cups (16 oz) shredded mozzarella cheese
- 1 c ricotta cheese
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- Pastry for double-crust pie (9 inch)
- 1 Tbsp water
Preparation
Step 1
In a large skillet, brown sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain.
Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper.
Preheat oven to 375º. On a lightly floured surface, roll one half of the pastry dough to a 1/8-inch thick circle; transfer to a 9-inch deep-dis pie plate. Trim pastry even with rim. add sausage mixture. Roll remaining pastry dough to a 1/8-inch thick circle. Place over filling. Trim, seal and flute edge.
In a small bowl, whisk water and reserved egg yolk; brush over pastry. Cut slits in top.
Bake 50 minutes or until golden brown. Let stand 10 minutes.
(608 calories and 33 g carbs per serving)
From Taste of Home Magazine