 | | Directions |
- Brown and crumble the sausage in a large skillet over medium heat.
- Drain off fat.
- Separate on of the eggs and set the yolk aside.
- In a mixing bowl, whisk together the eggs and the egg white. Stir in the spinach, mozzarella, ricotta and seasonings.
- Stir in sausage.
- Line a pie plate with one of the pie crusts.
- Pour the sausage mixture into the pie crust.
- Place the top crust over the filling, making sure it covers 1/2 inch over the sides.
- Flute or crimp the edges and cut slits in the top crust for the steam to escape.
- May cut out decorative shapes from the extra crust to add to the top of the pie if desired.
- Combine the reserved yolk with 1 tablespoon of water.
- Brush this mixture over the crust to create a nice brown top when baked.
- Bake in a 375° F oven for 1 1/4 to 1 1/2 hours or until the crust is golden and the filling is set.
- Cool in the pie plate on a cooling rack for 10 minutes. Serve warm.
- Note: you can serve this as a main dish with some heated pizza sauce or marinara sauce spooned over the top and sprinkled with parmesan cheese.
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Prep Time: 25 minutes
Cook Time: 1.5 hours
Container: 9 or 10 inch pie plate, large skillet, large mixing bowl
Servings: 12
|  | | Ingredients | | - | | 1 pound Italian sausage |
| - | | 6 eggs |
| - | | 2 packages spinach - thawed, drained and chopped |
| - | | 2 cups mozzarella cheese - shredded |
| - | | 2/3 cup ricotta cheese |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon garlic powder |
| - | | 1/2 teaspoon pepper |
| - | | pastry for a two crust pie |
| - | | 1 tablespoon water |
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