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Italian Spinach Sausage Pie

1 pound bulk Italian sausage
6 eggs
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 cups (16 ounces) shredded 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

In a skillet, cook sausage over medium heat until no longer pink;
drain. Separate one egg and set the yolk aside. In a mixing bowl,

Printed from tasteofhome.com Oct 7, 2008

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Italian Spinach Sausage Pie cont.

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.