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Makeover Sausage & Spinach Pie Recipe

Makeover Sausage & Spinach Pie Recipe photo by Taste of Home

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Thanks to its flaky crust and savory filling, this sausage and spinach pie is a showstopping entree fit for any time of day. Now that it's lightened up, it's just as delicious as it is good for you! Carol Haneman - St. Louis, Missouri

This recipe is:

Healthy

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Makeover Sausage & Spinach Pie Recipe

Prep: 20 min. Bake: 40 min. + standing

Yield: 6 Servings

20 40 60

Ingredients

1 frozen deep-dish pie shell
1/2 pound Italian turkey sausage links, casings removed
1 cup egg substitute
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded part-skim mozzarella cheese
2/3 cup reduced-fat ricotta cheese
1/8 teaspoon pepper

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Remove from the oven; reduce heat to 375°.
Meanwhile, in a large nonstick skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, whisk the egg substitute, spinach, cheeses, pepper and cooked sausage. Pour into crust. Place pie on a baking sheet. Cover edges loosely with foil.
Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.

Nutritional Facts 1 piece equals 282 calories, 14 g fat (5 g saturated fat), 40 mg cholesterol, 563 mg sodium, 19 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Makeover Sausage & Spinach Pie in Healthy Cooking April/May 2010, p24

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Makeover Sausage & Spinach Pie

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Reviewed on Aug. 12, 2010 by rijacobs

Quite frankly I was getting tired of making zucchini dishes and wanted to do something different. The only change I made was buying regular italian sausage due to store inavailability. In purchasing the ingredients I realized that I would have enough to make two at the same time (just had to purchase another box of spinach). It was easy to prepare and best part, it was delicious! I cut up the extra pie and put in containers to freeze for work-time lunches.

Reviewed on Mar. 24, 2010 by dawnrosanne

This was really good. I didn't have all the ingredients on hand when I made it so I substitued egg beaters for 4 whole eggs. I also substituted the mozarella cheese for cheddar cheese. I substituted ricotta cheese for cottage cheese and last, I didn't even have sausages! So, then I had some pepperoni, so I used that instead. Despite all the switcheroos, it turned out GREAT! My whole family loved it even though my husband said, "Wow, it looks awfully green!"