- 4
Ingredients
- 1/2 pkg fresh baby spinach
- 1/4 C EVOO
- 1/2 container ricotta cheese
- 4 large eggs, beaten
- 1/2 cup heavy cream
- 1/4 lb italian link sausage - casing removed
- 1 Sheet pre-made puff pastry
- 1 1/2 tsp grainy mustard
Preparation
Step 1
Preheat the oven to 400 degrees F. Rinse the spinach in a colander and cook for 3 minutes in a small saucepan. Pour back into the colander to drain. Squeeze out the excess liquid from the spinach.
Press puff pastry into 9" pie plate. Prick bottom with fork. Line with parchment paper and fill with pie weight or dried beans. Bake until golden - about 20 min. Remove Parchment and beans. Let pan cool on rack.
Lower oven temp to 350.
Heat 1 TBS EVOO in skillet. Add spinach - cook until wilted. Drain into a colander.
Add 1 TBS EVOO to skillet and cook sausage.
Spread spinach and sausage in pie shell.
Mix the ricotta, eggs and cream in a large mixing bowl.
Pour into shell.
Bake until eggs are set and crust is golden. About 35 minutes.