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Italian Sausage and Spinach Pie Recipe
Italian Sausage and Spinach Pie Recipe photo by Taste of Home

Italian Sausage and Spinach Pie Recipe

Read Reviews (9)
4.67 9
Publisher Photo
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 supper, especially when you serve it with a side of pasta.—Teresa Johnson, Peru, Illinois
TOTAL TIME: Prep: 25 min. Bake: 50 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min. + standing
MAKES: 8 servings

Ingredients

  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1 medium onion, chopped
  • 6 eggs
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 4 cups (16 ounces) shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon water

Nutritional Facts

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.

Directions

  1. In a large skillet, brown sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain.
  2. Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper.
  3. Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge.
  4. In a small bowl, whisk water and reserved egg yolk; brush over pastry. Cut slits in top.
  5. Bake 50 minutes or until golden brown. Let stand 10 minutes before serving. Yield: 8 servings.
Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half and shape into disks; wrap in plastic wrap and refrigerate 1 hour.
Originally published as Italian Sausage and Spinach Pie in Country April/May 1993, p47

Nutritional Facts

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.

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

Reviews for Italian Sausage and Spinach Pie(9)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 2, 2014

My family did not enjoy the taste.

MY REVIEW
Reviewed Feb. 14, 2014

It was delicious i loved it it was awesome!!! I think I liked the crust and the spinach the best but it's good with the sausage.

MY REVIEW
Reviewed Jan. 25, 2014

It definitely went together well and I used the pillsbury premade crusts which were easy and excellent. I found it to be a little bland and my husband called it "Quichey" Perhaps too much spinach gave him that idea - next time I'll take the suggestions on the cheese balancing and I'll also add mushrooms, Worcestershire and/or some other additional seasonings.

MY REVIEW
Reviewed Jan. 5, 2014

This was very delicious and not complicated to make, especially because I used pre-made crust. With a regular size pie pan, the recipe was definitely enough for 2 good-sized pies, so that's what I made. I took the suggestions of others and used 3 cups mozzarella and 2 cups ricotta. My family loved it, and we're looking forward to reheating the second one!

MY REVIEW
Reviewed Nov. 23, 2013

A very hearty meal good for breakfast lunch or dinner. We loved it. I think I may experiment by adding some pepperoni and sliced black olives with a little less mozzarella. For breakfast the next morning we served this with a side of home made tomatillo salsa. Yummy!

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