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

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4.5 10 14
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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 bulk 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

608 calories: 1 piece, 40g fat (19g saturated fat), 248mg cholesterol, 787mg sodium, 33g carbohydrate (6g sugars, 1g fiber), 28g 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

Medium-Bodied Red Wine

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


Reviews for Italian Sausage and Spinach Pie

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
shanderpie
Reviewed Mar. 16, 2016

"There should be more reviews for this recipe it's AWESOME and it makes so much ... it's a huge pie. It was a huge hit when made for a birthday party along with other Italian fare. TRY IT won't be disappointed!"

MY REVIEW
annrms
Reviewed Oct. 12, 2014

"I only used the bottom crust. I used hot Italian sausage. Try adding a touch of nutmeg to the spinach. It is also good using kale."

MY REVIEW
apugh67
Reviewed Apr. 2, 2014

"My family did not enjoy the taste."

MY REVIEW
Traceyathome
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
lauraseward111
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
ReneeMurby
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!"

MY REVIEW
matteliz@swbell.net
Reviewed Nov. 21, 2013

"I used half the mozzarella, but otherwise made it as written, and it was delicious. Most of my children liked it, too. It holds together well, but I would definitely let it cool AT LEAST the 10 minutes listed, lest it be watery."

MY REVIEW
Kasha
Reviewed Nov. 12, 2013

"Great used spicy sausage, a little more ricotta and a little less mozzerella (what was in the fridge)Turned out well, looks impressive!"

MY REVIEW
Kellyagin
Reviewed Sep. 25, 2013

"Absolutely yummy! Perfect for brunch, lunch or dinner! Only things I did differently was use refrigerated store bought crusts and added about 1 tsp dry mustard. And I used hot Italian sausage!. A real keeper!!!"

MY REVIEW
tlcfarm
Reviewed Sep. 19, 2013

"Absolutely delicious. Recipe is enough for 2 pies. One to eat and one for the freezer."

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