Behind the Recipes
Savory Sausage and Spinach Pie by Divya Gugnani
INGREDIENTS:
1 lb Italian sausage, no casings
6 eggs
2 packages frozen chopped spinach, thawed and squeezed dry
4 c. shredded low-fat mozzarella cheese
3/4 c. ricotta cheese
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
1 10 inch pastry for a double crust pie
1 tbsp. water
PREPARATION:
1. In a skillet, cook sausage over medium heat until no longer pink; drain.
2. Separate one egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs.
3. Add spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage to egg mixture.
4. Line a 10-in. pie plate with bottom pastry. Add filling.
5. Roll out remaining pastry to fit top of pie; place over filling.
6. Trim, seal and flute edges. Cut slits in pastry. If desired, cut out holly leaf and berry shapes from pastry scraps; place on top crust.
7. Beat water and remaining egg yolk; brush over top.
8. Bake at 375 degrees for 50-60 minutes or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before cutting.
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
