Sausage and Spinach Pie Recipe

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A hearty breakfast recipe that can also be adapted for a dinner recipe.
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  • 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
Container:9 or 10 inch pie plate, large skillet, large mixing bowl
25 mins
1.5 hrs
2 hrs
  • 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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