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Italian Sausage and Spinach Pie

Italian Sausage and Spinach Pie
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.
8 ServingsPrep: 25 min. Bake: 50 min. + standing

Ingredients

  • 1 pound bulk Johnsonville® Ground 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.
© Taste of Home 2013

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Italian Sausage and Spinach Pie (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013