Spinach and Sausage Pie

Name: Spinach and Sausage Pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6-8 servings.
Ingredients: CRUST:; 2 cups 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 Jones No Sugar Pork Sausage Roll sausage; 1/2 cup chopped onion; 1/2 cup chopped fresh mushrooms; 2 garlic cloves, minced; 2 cups ricotta cheese; 3 large 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 all-purpose flour

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.

Ingredients

CRUST:
2 cups 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 Jones No Sugar Pork Sausage Roll sausage
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
2 garlic cloves, minced
2 cups ricotta cheese
3 large 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 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 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.