Sausage and Spinach Pie Recipe
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A hearty breakfast recipe that can also be adapted for a dinner recipe.
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1 pound Italian sausage
2 packages spinach - thawed, drained and chopped
2 cups mozzarella cheese - shredded
2/3 cup ricotta cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
pastry for a two crust pie
1 tablespoon water
:9 or 10 inch pie plate, large skillet, large mixing bowl
Brown and crumble the sausage in a large skillet over medium heat.
Drain off fat.
Separate on of the eggs and set the yolk aside.
In a mixing bowl, whisk together the eggs and the egg white. Stir in the spinach, mozzarella, ricotta and seasonings.
Stir in sausage.
Line a pie plate with one of the pie crusts.
Pour the sausage mixture into the pie crust.
Place the top crust over the filling, making sure it covers 1/2 inch over the sides.
Flute or crimp the edges and cut slits in the top crust for the steam to escape.
May cut out decorative shapes from the extra crust to add to the top of the pie if desired.
Combine the reserved yolk with 1 tablespoon of water.
Brush this mixture over the crust to create a nice brown top when baked.
Bake in a 375° F oven for 1 1/4 to 1 1/2 hours or until the crust is golden and the filling is set.
Cool in the pie plate on a cooling rack for 10 minutes. Serve warm.
Note: you can serve this as a main dish with some heated pizza sauce or marinara sauce spooned over the top and sprinkled with parmesan cheese.
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