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Italian Sausage and Spinach Pie Recipe

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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.

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8 Servings
Prep: 25 min. Bake: 50 min. + standing

Ingredients

1 pound bulk 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

Directions

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.

Nutrition Facts: 1 serving (1 piece) equals 608 calories, 40 g fat (19 g saturated fat), 248 mg cholesterol, 787 mg sodium, 33 g carbohydrate, 1 g fiber, 28 g protein.

Italian Sausage and Spinach Pie published in Country April/May 1993, p47

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