Italian Sausage and Spinach Pie
The basic recipe came from my mother, but I've added a few ingredients. The flavors blend so well, and it even tastes good cold. This makes a hearty supper, especially when you serve it with a side of pasta. —Teresa Johnson, Peru, Illinois
Dough for double-crust pie
Ingredients
- 1 pound bulk Italian sausage
- 1 medium onion, chopped
- 6 large eggs
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 4 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- Pastry for double-crust pie
- 1 tablespoon water
Directions
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1In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain.
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2Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper.
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3Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling; trim, seal and flute edge.
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4In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top.
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5Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.
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