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Italian Sausage and Spinach Pie

 Italian Sausage and Spinach Pie
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
8 ServingsPrep: 25 min. Bake: 50 min. + standing


  • 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


  • 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.
  • 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.
  • Preheat oven to 375°. On a lightly floured surface, roll one half

2 of 2

Italian Sausage and Spinach Pie (continued)

Directions (continued)

  • 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.
  • In a small bowl, whisk water and reserved egg yolk; brush over
  • pastry. Cut slits in top.
  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.