- 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
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- Into 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.
- Into a large bowl, combine together remaining eggs and egg white, sausage meat, drained chopped spinach, shredded mozzarella cheese, ricotta cheese and salt.
- Prepare pie crust mix following instructions onto packaging, for a 2 crust pie.
- Divide dough into 2 parts, 1 slightly larger than the other; shape each part into a ball.
- Onto a lightly floured surface, using a floured rolling pin, roll large ball into a circle, 2 inches [5 cm] larger all around than a 9-inch [23 cm] pie plate; line pie plate.
- Spoon sausage mixture into pie shell.
- Roll remaining pastry ball into a 10-inch [25-cm] circle.
- Cut out a small circle from the center; transfer over filling.
- Trim pie edge, leaving 1/2 inch [1.3 cm] overlap; fold overlapping dough underneath the edge and press gently all around rim, shaping a stand-up edge.
- Cut slits onto pastry top.
- Into a small bowl, beat together reserved egg yolk and water.
- Brush top of pie with some of egg yolk mixture.
- Roll dough scraps together; cut into decorative shapes, decorate top of pie and brush decoratins with egg yolk mixture.
- Bake into a preheated 375°F [190°C] oven for 1 1/4 hours, until golden.
- To serve hot, let pie stand for 10 minutes at room temperature before cutting it into wedges.
- To serve cold, refrigerate pie, uncovered, until well chilled; then cover with plastic wrap and refrigerate until ready to serve.
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