Cheese-Spinach-Sausage Pie
1 lb sweet Italian sausage links, chopped
6 eggs
1 (10 oz) pkg frozen chopped spinach, thawed and well drained
1 (16 oz) pkg mozzarella cheese, shredded
2/3 cup ricotta cheese
1/2 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
pastry for 2-crust 9-inch pie
1 tbsp water
In 10-inch skillet over medium heat, cook sausages until well browned, about 10 minutes, stirring frequently. Spoon off fat from sausages.
Reserve 1 egg yolk. In large bowl, combine remaining eggs with sausage and next 6 ingredients.
Prepare pastry; divide into 2 pieces, one slightly larger than the other; shape each piece into a ball. On lightly floured surface with lightly floured rolling pin, roll larger ball into a circle, 1/8 inch thick and 2 inches larger all around than 9-inch pie plate; line pie plate with pastry. Spoon mixture onto pastry.
Roll remaining ball into 10-inch circle. Place pastry of filling. With knife, cut small slits in pastry top.
In small bowl, combine reserved egg yolk with water; brush top of pie.
Bake in 375 oven for 1-1/4 hours or until pie is golden. Let stand 10 minutes; then cut into wedges.
To serve cold: early in day or day ahead, prepare recipe as above; refrigerate pie, uncovered, untill well chilled. Cover with plastic wrap or foil and refrigerate; pie should be used within 2 days.
10 servings.
Begin 2 hours ahead.
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