Sausage-Spinach Pie
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A italian take on sausage-spinach pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 lb. Loose It sausage meat
- 6 eggs
- 2 (10 oz.) pkg. frozen spinach, thawed and drained (you can also use fresh)
- 1 lb. grated Mozzarella cheese
- 2/3 c. Ricotta cheese
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 to 3 cloves garlic, crushed
- pie crust for 2 crusts
Method
Cook sausage meat over medium-heat in skillet until browned, 10 minutes.
Stir often; spoon off fat.
Reserve 1 egg yolk.
In a large bowl, combine remaining eggs, sausage meat, spinach, Mozzarella cheese, Ricotta cheese, salt, pepper and garlic. Prepare pie crust in a 9 or 10-inch pie pan.
Spoon meat mixture into shell.
Roll out top crust and put over filling in pie shell. Make steam vent in top shell.
Brush top with egg yolk and 1 tablespoon water.
Bake at 375° for 1 1/4 hours, until golden. Let stand 10 minutes.
Cut.
Great with a salad.
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