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Italian Spinach Sausage Pie


"This festive sausage pie is perfect for a holiday brunch or midnight snack."
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1 h 30 m servings 668 cals
Original recipe yields 8 servings


  • Calories:
  • 668 kcal
  • 33%
  • Fat:
  • 47 g
  • 72%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 224 mg
  • 75%
  • Sodium:
  • 1398 mg
  • 56%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 22
  1. 26 Ratings

Most helpful positive review

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 delic...

Most helpful critical review

Too salty, but otherwise good.

Most helpful
Most positive
Least positive

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 delic...

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 crus...

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 w...

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 int...

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 p...

Added mushrooms. less mozeralla and more ricatta. love it!

Very good recipe! I used a 4 cup package of Mozzarella rather than the 5 cups stated. Only other change was to sautee some onion and garlic with the sausage. Delicious. Only cooled about 10 ...

This is the BOMB!!!

This was good. Since this is a fat and calorie heavy dish, I used 4 cups of mozzarella instead of 5 and bumped up the spinach from 10 oz. frozen to 16 oz. fresh. Also added about 1 tsp of Itali...