This hearty main dish pie is full of rich ingredients. My mom found the recipe on the back of a sausage package about 30 years ago. The pie should serve eight people easily. Try using different cheeses in this pie. Romano or fontina would be really good additions.
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 25 minutes
Ingredients:
- 1 lb. sweet Italian sausages, cut into 1/2" slices
- 6 eggs
- 9 oz. pkg. frozen whole leaf spinach, thawed and very well drained
- 2 cups shredded mozzarella cheese
- 1 cup shredded asiago cheese
- 1/2 cup grated Parmesan cheese
- 2/3 cup ricotta cheese
- 1/4 tsp. garlic powder
- 1/8 tsp. white pepper
- 2 crust pastry recipe
Preparation:
Preheat oven to 375 degrees F. In large skillet, cook sausage until no longer pink. Remove from pan and drain well on paper towels. Reserve one egg yolk. Beat rest of eggs, and add remaining ingredients except for sausages and pastry. Mix well, then carefully fold in sausages. Prepare pastry. Pour sausage filling into crust-lined pan and top with second crust. Seal edges and flute. Brush with the reserved egg yolk. Cut decorative vents in the top crust.
Bake at 375 degrees for 55-65 minutes, until well browned and set. Let stand 10 minutes before cutting.
