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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sausage and Spinach Pie Recipe

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This recipe for Sausage and Spinach Pie is from The Knueppel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound bulk Italian sausage
6 eggs
2 10-ounce packages frozen chopped spinach, thawed and drained
2 cups shredded mozzarella cheese
⅔ cup ricotta cheese
½ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon pepper
Pastry for a two-crust pie
1 tablespoon water
Directions:
Directions:
In a skillet, brown sausage. Drain off the fat from the meat.
Separate one of the eggs. Set yolk aside.
In a mixing bowl, stir together the remaining eggs, the egg white, spinach, mozzarella, ricotta, salt, garlic powder and pepper.
Stir in sausage.
Roll out pastry for top and bottom crusts.
Line a 9- or 10-inch pie plate with bottom crust.
Transfer the sausage mixture to piecrust.
Trim bottom crust even with rim of pie plate.
Place top crust over filling, cutting slits for steam.
Trim top pastry to ¾ inch beyond edge of pie plate.
Fold top crust under bottom crust. Flute edges. If you like, cut decorative shapes from the pastry scraps and place on top crust.
Combine the reserved yolk and the water. Brush yolk mixture over the crust.
Bake in a 375° F oven for 1¼ hours or till crust is golden and filling is set.
Cool in pie plate on wire rack for 10 minutes.
Serve warm.
Note: You may prefer to make this pie with sweet Italian sausage and serve it with heated pizza sauce or pasta sauce spooned over the top.
Number Of Servings:
Number Of Servings:
10 to 12

 

 

 

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