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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 19 |
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This spinach pie is my mother-in- law's recipe and it's so good! I'm not a spinach person, but I love this! Mild, not overpowering, and tastey! Ingredients:
1 or 2 9 pie crusts (pillsbury) |
1 box jones' golden brown breakfast sausage links (partially thawed & sliced) |
3 eggs |
2 10oz pkgs frozen chopped spinach, thawed &pressed well to drain |
1/2 lb mozzerella |
2/3 cup ricotta cheese (i use part skim) |
1/2 tsp salt |
1/2 tsp ground black pepper |
1/2 tsp garlic powder |
pinch of nutmeg |
Directions:
1. Pre heat oven to 375F
2. In a medium bowl, combine sliced sausage, eggs, thawed & drained spinach, mozzerella, ricotta, salt & pepper, garlic powder, and nutmeg. Mix well.
3. Scoop out spinach mixture into a prepared 9 pie crust. Place a top crust (if desired) on pie and seal edges w/ fork or pinch w/ fingers. Make three 2 slits in top of crust w/ knife. You may need to cover the pie crust edges w/ aluminum foil to prevent over browning.
4. Bake for 1 hour to 1 hour and 15 min. Allow to cool for at least 15 minutes before serving.
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