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Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 4 |
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Ingredients:
1 pound(s) loose sausage sauteed |
Directions:
1. Scramble sausage in a skillet over medium heat until it is thoroughly cooked. Drain off grease.
2. In a large bowl beat eggs, pepper, and garlic. Add spinach and mix until spinach is evenly dispersed through egg mixture. Add cottage cheese, then Mozzarella, and lastly the drained sausage, mixing after each addition.
3. Prepare pie crust. You may use your own recipe, a mix, refrigerator crust or frozen crust. You will need a top and bottom crust.
4. Roll out bottom crust and place in pie plate. Fill with the torte verde mixture. Roll out top crust and place over filling. Wrap excess top crust under bottom crust edge and press to seal. Flute edge. Cut slits in top crust to vent the pie. You can brush the top crust with an egg wash (1 beaten egg with 1 tablespoon of water) to make the finished crust shinny if you wish.
5. Bake in 350 degree oven for 1 hour and 15 minutes or until the bottom crust is golden brown. You may need to cover the top of the pie during baking with tin foil to prevent it from becoming too brown. Allow it to cool 15 minutes before cutting.
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