| lisa Vento's Sausage Spinach Pie posted By Artsycook At Recipegoldmine.com 12/6/2001 12:40 Am 1 Pound Sweet Italian Sausage Links, Casing Removed
6 Large Eggs
20 Ounces Frozen Chopped Spinach, Thawed, Squeezed Dry,
Or 1 Pound Fresh Salad Spinach Leaves, Stemmed
1 Pound Mozzarella Cheese, Shredded
5 1/2 Ounces (1/2 Container) Ricotta Cheese
1/8 Teaspoon Pepper
10 To 11 Ounces Piecrust Mix Or 2 (9-inch) Deep Dish Pie Crusts preheat Oven To 375 Degrees F. Crumble Sausage In A Medium Skillet And Brown Meat Over Medium Heat, Breaking Up With A Spoon. Drain On Paper Towels. if Using Fresh Spinach, Bring A Large Pot Of Water To A Boil And Put Spinach In Water. Boil 1 Minute And Drain; Squeeze Dry. separate 1 Egg. Combine 5 Eggs With 1 Egg White, Sausage, Spinach Mozzarella, Ricotta And Pepper And Set Aside. prepare Pie Crust Mix If Using. Lay 1 Pie Crust In Pie Pan And Spoon Mixture Into It. Lay Another Crust On Top And Flute With A Stand-up Edge. Carefully Cut A 2” Circle Out Of The Top Crust. mix Egg Yolk With 1 Tablespoon Water And Brush On Top Of Pie. (can Decorate With Scrapes Of Dough) Bake For 1 Hour, 10 Minutes Until Golden And Bubbly. Check Crust After 1 Hour And Put Foil On Edges To Prevent Over-browning. Let Stand 10 Minutes And Cut Or Chill Uncovered Until Cold; Cover And Refrigerate Until Serving Cold. |
