READY IN 1½ hrs

Italian Spinach Sausage Pie

Read Reviews (8)

"This festive sausage pie is perfect for a holiday brunch or midnight snack." — Kimberly

Directions

Preheat oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. Separate one egg and set yolk aside; beat egg white and remaining eggs in a bowl. Fold spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper, and sausage into eggs.
Line a 10-inch pie plate with bottom pastry; pour filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal, and flute edges; cut slits in pastry. Beat water and remaining egg yolk in a small bowl; brush the mixture over top of pie.
Bake in preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 1 hr 30 mins

Reviews More Reviews

Oct 29, 2012

We made this last night for dinner because we had sausage that we didn't know what to do with. The old recipes get so boring. This was AH-MAZING! So good! The ricotta made it very rich and delicious. I only put 4 cups of the mozz cheese, but it was still cheesy delicious. We will definitely make this recipe part of our routine dinners. Thank you for sharing!

—Alexandra

See full review »

Oct 23, 2012

This is one of my family's favorite meals! Very easy and even people who are not fans of spinach or sausage LOVE IT! I want to bring it to events to share its so good! One big tip, LET IT REST when it's done, it will firm up! I would say at least 15 min. to 1/2 hour. Also, this would be even better (if possible) with a side of spaghetti or pizza sauce.

—ovenmitt2

See full review »

9 Ratings

Sep 07, 2012

Really good....used hot and sweet Italian sausage that was grilled, leftover, and sliced, also used low fat part skim ricotta cheese, pecorino romano, and provolone cheeses. I did not use a crust! I made this frittata style in a deep dish pie plate and upped the eggs to 8. Thanks!

—SLJ6

See full review »

Mar 07, 2013

This was a great recipe. I used a deep dish pie plate. I made my own pastry and it was really flaky as shown in my photo. I would like to try the recipe in a 9 x 13 casserole dish and cut into smaller servings to feed a crowd. I think next time I will not use the yolk to brush the crust and instead use an egg white wash. I may add some finely chopped onion to the filling next time. The Italian sausage I used did not have an over powering flavor of fennel and we liked that as we are not big fans of strong fennel. Served this with a side of fresh fruit salad. It is a keeper! Thanks for sharing your recipe Kimberly

—Shearone

See full review »

Jan 20, 2013

Wonderful!! I followed the recipe to a T & it turned out perfect. I was a little weary about 5C of cheese but it was not too gooey @ all. There is quite a lot of filling. Since I do not have a deeper pie dish, I used a shallow one in addition to a square glass casserole dish. I just doubled up on pie crust. It was nice to have an additional meal to share with a neighbor.

—killianskeeper

See full review »

Jan 03, 2013

I tried this recipe as 4 - 1 cup tarts and it worked well. I halved all the ingredients except the pie crust and used low-fat ricotta. I cut each of the pie crusts into quarters and placed a piece in the bottom of each lightly greased non-stick tart pan. The filling divided up evenly and I topped it with another quarter of the crust. I trimmed the crust a bit and baked at 375 degrees for 35 minutes. I let it set for 15 or so minutes.

—Kristy Ainslie

See full review »

Apr 08, 2013

I loved this recipe. My 2 year old that only wants meat and cheese ate it all! I did make one change. I didn't realize that my pie crust wasn't a deep dish until I was ready to pour in the ingredients. You will need a deep dish if you are using a pie crust because of the volume. I greased a casserole dish, spread 6 slices of whole wheat bread on the bottom and poured the mixture on top of it. I removed the regular pie crusts from the pans and creatively placed them on top of the mixture. I still worked out WELL! I will be repeating this recipe--with or without the modification.

—Adlittle

See full review »

Feb 10, 2013

We really liked it, will make again. The only change was to add a good heaping tablespoon of chopped garlic since we are garlic lovers. My 9.5" pie plate was full and this was rich. As I do with fruit pies, I covered the crust with foil for the first half of baking to make sure the crust doesn't burn. I cooked for 60 minutes; the crust was golden brown, though the pie never did bubble.

—Scott M.

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Spinach Manicotti with Italian Sausage

Italian Meat and Spinach Pie

Breakfast Sausage Spinach Pie

Italian Sausage Lasagna

Spinach, Sausage and Cheese Bake

Sausage Spinach Alfredo Lasagna

Italian Pork Pie

Spinach Pie I

Easy Italian Sausage Spaghetti

The Italian Irishman's Pie

Nutrition

Calories
668 kcal
33%

Carbohydrates
26.7 g
9%

Cholesterol
243 mg
81%

Fat
47 g
72%

Fiber
2.7 g
11%

Protein
34.4 g
69%

Sodium
1398 mg
56%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Spinach Sausage Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 668
Calories from Fat: 423

% Daily Value *
Total Fat 47g 72 %
Saturated Fat 19g 95 %
Cholesterol 243mg 81 %
Sodium 1398mg 56 %
Potassium 404mg 11 %
Total Carbohydrates 26.7g 9 %
Dietary Fiber 2.7g 11 %
Protein 34.4g 69 %
Sugars 1.7g
Vitamin A 98 %
Vitamin C 3 %
Calcium 62 %
Iron 36 %
Thiamin 48 %
Niacin 100 %
Vitamin B6 18 %
Magnesium 22 %
Folate 63 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.