Spinach and Sausage Pie

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 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.