Ingredients Jump to Instructions ↓

  1. 1 pound bulk Italian sausage

  2. 6 eggs

  3. 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry

  4. 4 cups shredded mozzarella cheese

  5. 3/4 cup ricotta cheese

  6. 1/2 teaspoon salt

  7. 1/8 teaspoon garlic powder

  8. 1/8 teaspoon pepper

  9. 1 (10 inch) pastry for a double crust pie

  10. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. In a skillet, cook sausage over medium heat until no longer pink; drain. Separate one egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs. Add spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage; mix well.

  2. Line a 10-in. pie plate with bottom pastry. Add filling. Roll out remaining pastry to fit top of pie; place over filling. 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. Beat water and remaining egg yolk; brush over top.

  3. Bake at 375 degrees F for 50-60 minutes or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before cutting.


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