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Makeover Sausage & Spinach Pie

 Makeover Sausage & Spinach Pie
Thanks to its flaky crust and savory filling, this sausage and spinach pie is a showstopping entree fit for any time of day. Now that it's lightened up, it's just as delicious as it is good for you! Carol Haneman - St. Louis, Missouri
6 ServingsPrep: 20 min. Bake: 40 min. + standing


  • 1 frozen deep-dish pie shell
  • 1/2 pound Italian turkey sausage links, casings removed
  • 1 cup egg substitute
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2/3 cup reduced-fat ricotta cheese
  • 1/8 teaspoon pepper


  • Line unpricked pastry shell with a double thickness of heavy-duty
  • foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes
  • longer. Remove from the oven; reduce heat to 375°.
  • Meanwhile, in a large nonstick skillet, cook sausage over medium heat
  • until no longer pink; drain. In a large bowl, whisk the egg
  • substitute, spinach, cheeses, pepper and cooked sausage. Pour into
  • crust. Place pie on a baking sheet. Cover edges loosely with foil.
  • Bake for 40-45 minutes or until a knife inserted near the center
  • comes out clean. Let stand for 10 minutes before cutting. Yield: 6
  • servings.
Nutritional Facts: 1 piece equals 282 calories, 14 g fat (5 g saturated fat), 40 mg cholesterol, 563 mg sodium,

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Makeover Sausage & Spinach Pie (continued)

Nutritional Facts: 19 g carbohydrate, 1 g fiber, 19 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.