Cheese Italian Sausage Spinach Pie
From: Sue, Maryland, USA
Comments: Preparation time: about 2 hours before serving or day ahead.
Servings: 10
  • 1 pound [454 g] sweet Italian sausage links, chopped
  • 6 eggs
  • 2 [10-ounce / 284-mL each] packs frozen chopped spinach, thawed and well drained
  • 1 [16-ounce / 454-g] pack Mozzarella cheese, shredded [4 cups / 1 L]
  • 2/3 cup [160 mL] Ricotta cheese
  • 1/2 teaspon [2.5 mL] salt
  • 1 [10 to 11-ounce / 284 to 312-g] package piecrust mix
  • 1 tablespoon [15 mL] water
  • In a 10-inch [25-cm] skillet, over medium heat, cook sausage meat, stirring frequently, until well browned, about 10 minutes.
  • Spoon off fat from skillet.
  • Reserve 1 egg yolk.
  • In a large bowl, combine remaining eggs and egg white with sausage, spinach, Mozzarella and Ricotta cheeses and salt.
  • Prepare pie crust mix as label directs for 2 crust pie.
  • Divide dough into 2 parts, 1 slightly larger; shape each part into a ball.
  • On a lightly floured surface with floured rolling pin, roll large ball into a circle, 2 inches [5 cm] larger all around than 9-inch [23 cm] pie plate; use to line pie plate.
  • Spoon sausage mixture into pie plate.
  • Roll remaining pastry ball into a 10-inch [25 cm] circle.
  • Cut out a small circle in the center of pastry.
  • Place pastry over filling.
  • Trim pastry edge, leaving 1/2 inch [1.3 cm] overhang; fold overhang under and press gently all around rim to make standup edge.
  • Cut slits in pastry top.
  • In a small bowl, mix reserved egg yolk with water.
  • Brush top of pie with some egg yolk mixture.
  • Reroll scraps; cut to make decorative shapes and place on pie; brush desigh with egg yolk mixture.
  • Bake in a preheated 375F [190C] oven for 1 1/4 hours, until crust is golden.
  • To serve hot, let pie stand for 10 minutes; then cut into wedges.
  • To serve cold, refrigerate pie, uncovered, until well chilled; then cover with plastic wrap and refrigerate until ready to serve.