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Italian Spinach Sausage Pie



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  • 1 lb bulk Italian sausage
  • 6 eggs
  • 2 (10oz) packages frozen chopped spinach, thawed and squeezed dry
  • 4 cups shredded mozzarella cheese
  • 3/4 cup ricotta cheese
  • 1/2 tsp salt
  • 1/8 tsp garlic powder
  • 1/8 tsp pepper
  • 1 (10 inch) pastry for a double crust pie
  • 1 tbsp water


Servings 8


Step 1

1. In a skillet, cook sausage over medium heat until no longer pink, drain. Separate 1 egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs. Add spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage; mix well
2. Line a 10 inch pan with the bottom pastry. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. If desired, cut out holly leaf and berry shapes from pastry scraps, place on top of crust. Beat water and remaining egg yolk; brush over top
3. Bake at 375 degrees for 50-60 minutes or until crust is golden brown and filling is bubbly. Let stand 10minutes before serving


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