Italian Sausage and Spinach Pie
Total TimePrep: 25 min. Bake: 50 min. + standing
- 1 pound bulk Italian sausage
- 1 medium onion, chopped
- 6 large eggs
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 4 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- Pastry for double-crust pie (9 inches)
- 1 tablespoon water
- In a large skillet, brown sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain.
- Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper.
- Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge.
- In a small bowl, whisk water and reserved egg yolk; brush over pastry. Cut slits in top.
- Bake 50 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts1 piece: 608 calories, 40g fat (19g saturated fat), 248mg cholesterol, 787mg sodium, 33g carbohydrate (6g sugars, 1g fiber), 28g protein.
May 6, 2020
My mother used to make this recipe and I always loved it. I first tried using the Jimmy Dean Recipe and it was good but using Italian sausage is a lot tastier. I only go with the shredded mozzarella and I also add a can of mushrooms stems and pieces. The trick of this is watching that the pie does not get too watery. So make sure the mushroom can gets really drained and watch that frozen spinach I use stouffers that it does not get too watery. Keep an eye on it. This pie tastes even better heated in a Mike after a night in the fridge.
Mar 17, 2020
This is a fabulously delicious recipe. I mixed in some leftover cooked mushrooms and only used a bottom crust. Will make this again.
Jan 1, 2020
Always made for family on Christmas morning. Delicious and very hearty. I always bought part skim mozz and low fat ricotta not sure how it effects calories/fat but so worth it regardless. Great for any meal! Breakfast, lunch, brunch or dinner.
Nov 28, 2017
Very good! Great flavor and a pretty quick meal. I usually make my own pie crust but chose to use store-bought this time. Still very good. I forgot to thaw the spinach so I just added it to the meat once the meat was done and heated it until thawed. That worked pretty well but ended up juicy. Next time, I will drain the liquid before mixing everything else in.
Mar 16, 2016
There should be more reviews for this recipe it's AWESOME and it makes so much ... it's a huge pie. It was a huge hit when made for a birthday party along with other Italian fare. TRY IT won't be disappointed!
Apr 2, 2014
My family did not enjoy the taste.
Feb 14, 2014
It was delicious i loved it it was awesome!!! I think I liked the crust and the spinach the best but it's good with the sausage.
Jan 5, 2014
This was very delicious and not complicated to make, especially because I used pre-made crust. With a regular size pie pan, the recipe was definitely enough for 2 good-sized pies, so that's what I made. I took the suggestions of others and used 3 cups mozzarella and 2 cups ricotta. My family loved it, and we're looking forward to reheating the second one!
Nov 23, 2013
A very hearty meal good for breakfast lunch or dinner. We loved it. I think I may experiment by adding some pepperoni and sliced black olives with a little less mozzarella. For breakfast the next morning we served this with a side of home made tomatillo salsa. Yummy!
Nov 21, 2013
I used half the mozzarella, but otherwise made it as written, and it was delicious. Most of my children liked it, too. It holds together well, but I would definitely let it cool AT LEAST the 10 minutes listed, lest it be watery.