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Italian Sausage and Spinach Pie Recipe

Italian Sausage and Spinach Pie Recipe

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 YIELD: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

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.

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.

Reviews for Italian Sausage and Spinach Pie

Sort By :
MY REVIEW
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
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. 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!"

MY REVIEW
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
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
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
Reviewed Sep. 19, 2013

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

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Wine Pairings

Medium-Bodied Red Wine

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