Makeover Sausage & Spinach Pie |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Thanks to its flaky crust and savory filling, this sausage and spinach pie is a showstopping entree fit for any time of day. Now that it's lightened up, it's just as delicious as it is good for you! Carol Haneman - St. Louis, Missouri Ingredients:
1 frozen deep-dish pie shell |
1/2 pound italian turkey sausage links, casings removed |
1 cup egg substitute |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
2/3 cup reduced-fat ricotta cheese |
1/8 teaspoon pepper |
Directions:
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Remove from the oven; reduce heat to 375°.
2. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, whisk the egg substitute, spinach, cheeses, pepper and cooked sausage. Pour into crust. Place pie on a baking sheet. Cover edges loosely with foil.
3. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
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