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Italian Spinach Sausage Pie
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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, 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
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |