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Spinach and Sausage Pie

 Spinach and Sausage Pie
A flaky homemade crust holds up well in this pleasing pie brimming with sausage, cheese and vegetables. Serve it for breakfast lunch or dinner along with a fruit cup or garden salad.
6-8 ServingsPrep: 25 min. + chilling Bake: 40 min.

Ingredients

  • CRUST:
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup white cornmeal
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 3/4 cup cold butter
  • 7 to 9 tablespoons water
  • FILLING:
  • 3/4 pound bulk pork sausage
  • 1/2 cup chopped onion
  • 1/2 cup chopped fresh mushrooms
  • 2 garlic cloves, minced
  • 2 cups ricotta cheese
  • 3 eggs
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1/3 cup Parmesan cheese
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour

Directions

  • In a bowl, combine flour, cornmeal, Parmesan cheese and salt. Cut in
  • butter until mixture resembles coarse crumbs. Stir in water, 1
  • tablespoon at a time, until mixture can be formed into a ball. Wrap

2 of 2

Spinach and Sausage Pie (continued)

Directions (continued)

  • tightly with plastic wrap and chill for at least 30 minutes.
  • Meanwhile, cook sausage and onion in a skillet until sausage is no
  • longer pink; drain. Add mushrooms and garlic. Saute for 5 minutes or
  • until mushrooms are tender; drain and set aside.
  • In a large bowl, combine ricotta and 2 eggs. Add spinach, mozzarella,
  • Parmesan, flour and sausage mixture; mix well. Divide dough in half;
  • roll one half to fit a 9-in. pie plate. Spoon filling into crust.
  • Roll remaining pastry for top crust; place over filling. Flute edges
  • and cut slits in top crust. Beat remaining egg and brush over top
  • crust. Place on lower rack in oven.
  • Bake at 425° for 15 minutes. Reduce heat to 350° and bake
  • 25-30 minutes longer or until golden brown. If necessary, cover
  • edges of crust with foil to prevent overbrowning. Let stand for 10
  • minutes before cutting. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 602 calories, 39 g fat (21 g saturated fat), 183 mg cholesterol, 829 mg sodium, 39 g carbohydrate, 3 g fiber, 26 g protein.