Ingredients: |
Ingredients: 1 pound bulk Italian sausage
1 medium onion, chopped
6 Eggland's Best Eggs
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 cups (16 ounces) shredded mozzarella cheese
1 cup ricotta cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Pastry for double-crust pie (9 inches)
1 tablespoon water
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Directions: |
Directions:
In a large skillet, brown sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain.
Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper.
Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge.
In a small bowl, whisk water and reserved egg yolk; brush over pastry. Cut slits in top.
Bake 50 minutes or until golden brown. Let stand 10 minutes before serving. Yield: 8 servings.
Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half and shape into disks; wrap in plastic wrap and refrigerate 1 hour.
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