Ingredients Jump to Instructions ↓

  1. 1 lb Italian sausage, no casings

  2. 6 eggs

  3. 2 packages frozen chopped spinach, thawed and squeezed dry

  4. 4 c. shredded low-fat mozzarella cheese

  5. 3/4 c. ricotta cheese

  6. 1/2 tsp. salt

  7. 1/4 tsp. garlic powder

  8. 1/8 tsp. pepper

  9. 1 10 inch pastry for a double crust pie

  10. 1 tbsp. water

Instructions Jump to Ingredients ↑

  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.<


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