Italian Sausage-Spinach Pie |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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One of my favorite meals when the weather gets cool. Ingredients:
1 lb italian sausage, casings removed |
1 medium onion, chopped |
3 cloves garlic, minced |
6 eggs |
2 (10 ounce) packages frozen chopped spinach, thawed and very well drained |
4 cups shredded mozzarella cheese |
1 cup ricotta cheese |
1 teaspoon salt |
1 teaspoon pepper |
pastry for double-crust pie, for 10 inch pie |
1 tablespoon water |
Directions:
1. In a large skillet, cook Italian sausage, onion, and garlic until sausage is browned and vegetables are tender; drain.
2. Separate one egg and set aside yolk.
3. In a mixing bowl, add egg white and remaining eggs; beat gently.
4. Stir in sausage mixture, spinach, cheeses, salt, and pepper.
5. Line a 10-inch pie plate with bottom pastry.
6. Pour filling in to pie crust.
7. Top with upper crust; seal and flute edges.
8. Cut slits in top crust for steam to vent.
9. Combine water and reserved egg yolk; brush over top crust.
10. Bake at 375 degrees for 50 to 60 minutes or until golden brown; may need to cover crust edges with foil if looks like it is getting too brown.
11. Let stand 10 minutes before serving.
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