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Italian Spinach Sausage Pie

SUBMITTED BY: Erla Johnson

"Christmas at out house is a celebration of tradition. No matter how many guests we might have, our morning brunch has not varied for years. It's always this festive sausage pie served with stollen and fruit salad."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4.7 star rating.
Read Reviews (3)
PREP TIME  40 Min
COOK TIME  50 Min
READY IN  1 Hr 30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound bulk Italian sausage
  • 6 eggs
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • 4 cups shredded mozzarella cheese
  • 3/4 cup ricotta cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 (10 inch) pastry for a double crust pie
  • 1 tablespoon water

DIRECTIONS

  1. In a skillet, cook sausage over medium heat until no longer pink; drain. Separate one egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs. Add spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage; mix well.
  2. Line a 10-in. pie plate with bottom pastry. Add filling. Roll out remaining pastry to fit top of pie; place over filling. 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. Beat water and remaining egg yolk; brush over top.
  3. Bake at 375 degrees F 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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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2006 by JDVMD
Looked very pretty and was very substantial and dense. That said, more than 3/4 of this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2008 by momofthree
Great pie to take to a brunch. It's hearty and a small slice goes a long way. It's also good... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2007 by omapatty
I cut a very similar recipe out of the LA times in the early 70's and it quickly became a... MORE


 
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