Italian Sausage and Spinach Pie |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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. Ingredients:
1 pound johnsonville® mild ground italian sausage |
1 medium onion, chopped |
6 eggs |
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
4 cups (16 ounces) shredded mozzarella cheese |
1 cup ricotta cheese |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
pastry for double-crust pie (9 inches) |
1 tablespoon water |
Directions:
1. In a large skillet, brown sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain.
2. Separate 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.
3. Preheat 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.
4. In a small bowl, whisk water and reserved egg yolk; brush over pastry. Cut slits in top.
5. Bake 50 minutes or until golden brown. Let stand 10 minutes before serving. Yield: 8 servings.
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