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

Italian Sausage and Spinach Pie Recipe

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.

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
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT