Ingredients Jump to Instructions ↓

  1. 10oz. pk. frozen chopped spinach , thawed

  2. 9 inch pastry shell; unbaked

  3. 1/2lb. lean ground beef

  4. 1/4lb. mild bulk Italian turkey sausage

  5. 3/4c. chopped red and or yellow sweet pepper

  6. 1/2c. sliced fresh mushrooms

  7. 1 clove garlic, minced

  8. 1c. water

  9. 1/2c. tomato paste

  10. 1 1/2tsp. dried Italian seasoning , crushed

  11. 1/2tsp. salt

  12. 2/3c. ricotta cheese

  13. 3/4c. shredded mozzarella cheese

  14. 1c. chopped tomato Fresh oregano for garnish...

Instructions Jump to Ingredients ↑

  1. How to make it Drain thawed spinach well, pressing out excess liquid; set aside; Line pastry shell with a double thickness of foil. Bake at 450F for 8 min. Remove foil. Bake for 5 min. or until set and dry; remove for oven. Reduce oven temp. to 350F. In a large skillet cook the beef, sausage, sweet pepper, mushrooms, and garlic until meat is no longer pink and vegetables are tender. Drain off fat. Stir in the water, tomato paste, Italian seasoning, and salt. Bring to boiling; reduce heat. Cover and simmer for 10 min. Meanwhile, in a medium bowl stir together spinach, ricotta cheese, and 1/4c. of the mozzarella cheese. Spoon the spinach mixture into baked pastry shell. Top with the meat mixture. To prevent overbrowning, cover the edge of pastry with foil. Bake at 350F for 45 min. Remove foil. Top pie with tomato and remaining mozzarella cheese. Bake for 2 min. or until cheese is melted. Let stand for 10 min. If desired, garnish with fresh oregano... Enjoy...


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