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Italian Spinach Sausage Pie Recipe

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Christmas at out house is a celebration of tradition. No matter how many guests we might have, our morning brunch has not varied for years. It's always this festive sausage pie served with stollen and fruit salad.

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Italian Spinach Sausage Pie Recipe

Prep: 40 min. Bake: 50 min. + standing

Yield: 8 Servings

40 50 90

Ingredients

1 pound Johnsonville® Ground Sausage
6 eggs
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 cups (16 ounces) shredded part-skim mozzarella cheese
3/4 cup ricotta cheese
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 pastry for double-crust pie (10 inches)
1 tablespoon water

Directions

In a skillet, cook sausage over medium heat until no longer pink; drain. Separate one egg and set the yolk aside.
In a bowl, beat the egg white and remaining eggs. Add spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage; mix well.
Line a 10-in. pie plate with 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 crust. Beat water and remaining egg yolk; brush over top.
Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before cutting. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 692 calories, 50 g fat (22 g saturated fat), 266 mg cholesterol, 1,072 mg sodium, 31 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Italian Spinach Sausage Pie in Country Woman Christmas Annual 2004, p16

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