SAUSAGE AND SPINACH PIE
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1 lb. sweet Italian sausage links, chopped
6 eggs
2 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 (16 oz.) pkg. Mozzarella cheese, shredded
2/3 c. ricotta cheese (1/2 of 16 oz. container)
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
Pie crust for 2-crust pie
In skillet, cook sausage over medium heat until well browned, stirring
frequently. Drain off fat. Reserve 1 egg yolk.
In large bowl, combine remaining eggs, cheese, sausage, spinach, ricotta,
salt, pepper, and garlic powder. Set aside.
Prepare pastry. Divide into 2 balls, one slightly larger. Roll out larger
ball 1/8 inch thick, 2 inches larger than pie pan. Line pan with dough and
fill
with sausage mixture. Roll out remaining dough. Cut a small circle in
center. Place over filling, sealing edges. Cut slits in top.
In small bowl, combine reserved egg yolk with 1 tablespoon water. Brush top
of pie with mixture. Bake in 375 degree oven for 1 hour, 15 minutes or until
pie is golden. Let cool 10 minutes, then cut into wedges. 10 servings.
Printed from COOKS.COM
1 lb. sweet Italian sausage links, chopped
6 eggs
2 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 (16 oz.) pkg. Mozzarella cheese, shredded
2/3 c. ricotta cheese (1/2 of 16 oz. container)
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
Pie crust for 2-crust pie
In skillet, cook sausage over medium heat until well browned, stirring
frequently. Drain off fat. Reserve 1 egg yolk.
In large bowl, combine remaining eggs, cheese, sausage, spinach, ricotta,
salt, pepper, and garlic powder. Set aside.
Prepare pastry. Divide into 2 balls, one slightly larger. Roll out larger
ball 1/8 inch thick, 2 inches larger than pie pan. Line pan with dough and
fill
with sausage mixture. Roll out remaining dough. Cut a small circle in
center. Place over filling, sealing edges. Cut slits in top.
In small bowl, combine reserved egg yolk with 1 tablespoon water. Brush top
of pie with mixture. Bake in 375 degree oven for 1 hour, 15 minutes or until
pie is golden. Let cool 10 minutes, then cut into wedges. 10 servings.
