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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
  • Total Time
    Prep: 25 min. Bake: 50 min. + standing
  • Makes
    8 servings


  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 6 large eggs
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 4 cups 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 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.
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.
Nutrition Facts
1 piece: 608 calories, 40g fat (19g saturated fat), 248mg cholesterol, 787mg sodium, 33g carbohydrate (6g sugars, 1g fiber), 28g protein.

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  • Janeen
    May 6, 2020

    My mother used to make this recipe and I always loved it. I first tried using the Jimmy Dean Recipe and it was good but using Italian sausage is a lot tastier. I only go with the shredded mozzarella and I also add a can of mushrooms stems and pieces. The trick of this is watching that the pie does not get too watery. So make sure the mushroom can gets really drained and watch that frozen spinach I use stouffers that it does not get too watery. Keep an eye on it. This pie tastes even better heated in a Mike after a night in the fridge.

  • annrms
    Mar 17, 2020

    This is a fabulously delicious recipe. I mixed in some leftover cooked mushrooms and only used a bottom crust. Will make this again.

  • Trish
    Jan 1, 2020

    Always made for family on Christmas morning. Delicious and very hearty. I always bought part skim mozz and low fat ricotta not sure how it effects calories/fat but so worth it regardless. Great for any meal! Breakfast, lunch, brunch or dinner.

  • climbergirl
    Nov 28, 2017

    Very good! Great flavor and a pretty quick meal. I usually make my own pie crust but chose to use store-bought this time. Still very good. I forgot to thaw the spinach so I just added it to the meat once the meat was done and heated it until thawed. That worked pretty well but ended up juicy. Next time, I will drain the liquid before mixing everything else in.

  • shanderpie
    Mar 16, 2016

    There should be more reviews for this recipe it's AWESOME and it makes so much ... it's a huge pie. It was a huge hit when made for a birthday party along with other Italian fare. TRY IT won't be disappointed!

  • apugh67
    Apr 2, 2014

    My family did not enjoy the taste.

  • Traceyathome
    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.

  • lauraseward111
    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!

  • ReneeMurby
    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!

  • matteliz
    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.