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Makeover Sausage & Spinach Pie Recipe

Makeover Sausage & Spinach Pie Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing YIELD:6 servings

Ingredients

  • 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

Directions

  • 1. 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°.
  • 2. 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.
  • 3. 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: 282 calories, 14g fat (5g saturated fat), 40mg cholesterol, 563mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 19g protein

Reviews for Makeover Sausage & Spinach Pie

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MY REVIEW
Reviewed Mar. 11, 2016

"This was good but hubby an I thought it was a little dry and bland. I will add some onions and garlic next time when browning the meat and use cottage cheese instead of ricotta cheese."

MY REVIEW
Reviewed Aug. 12, 2010

"Quite frankly I was getting tired of making zucchini dishes and wanted to do something different. The only change I made was buying regular italian sausage due to store inavailability. In purchasing the ingredients I realized that I would have enough to make two at the same time (just had to purchase another box of spinach). It was easy to prepare and best part, it was delicious! I cut up the extra pie and put in containers to freeze for work-time lunches."

MY REVIEW
Reviewed Mar. 24, 2010

"This was really good. I didn't have all the ingredients on hand when I made it so I substitued egg beaters for 4 whole eggs. I also substituted the mozarella cheese for cheddar cheese. I substituted ricotta cheese for cottage cheese and last, I didn't even have sausages! So, then I had some pepperoni, so I used that instead. Despite all the switcheroos, it turned out GREAT! My whole family loved it even though my husband said, "Wow, it looks awfully green!""

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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.