Name: Italian Sausage and Spinach Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 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; 1 tablespoon water

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

Dough for double-crust pie

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. Shape each into a disk; wrap and refrigerate 1 hour.

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Italian Sausage and Spinach Pie

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Yield:8 servings

Prep:25 min

Cook:50 min

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Ingredients

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
1 tablespoon water

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Directions

In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; 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 crust. Cut slits in top.
Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.