Spinach Ricotta and Sausage Pie
Recipe: #7080
December 12, 2012
Categories: Spinach, Italian, Brunch, Christmas, Easter Mothers Day, Romantic Dinner, Sunday Dinner, Thanksgiving, Oven Bake, Italian Dinner, more
"Even those who hate spinach will love this pie! You will need a 10-inch pie plate for this. If you prefer a less stronger spinach flavor then cook the spinach first according to the package directs before using for this recipe, remember to hand-squeeze out as much moisture as possible! In Canada the Kraft Italiano shredded cheese comes measured in four (4) cup packages which makes it perfect amount for this recipe, the cheese also already is mixed with Parmesan cheese, if your using all mozzarella you must add in 1/3 cup Parmesan cheese"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (273.1 g)
- Calories 686.4
- Total Fat - 28.1 g
- Saturated Fat - 9.7 g
- Cholesterol - 303.3 mg
- Sodium - 583.3 mg
- Total Carbohydrate - 71.7 g
- Dietary Fiber - 9.5 g
- Sugars - 10.3 g
- Protein - 36.5 g
- Calcium - 171.4 mg
- Iron - 14.1 mg
- Vitamin C - 1.3 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
NOTE: if using all mozzarella cheese add in 1/3 cup fresh grated Parmesan cheese. --- Preheat oven to 375 degrees F. Fit bottom crust into a 10-inch pie plate. Cover with a clean tea towel. Place in the fridge until ready to fill.
Step 2
Heat a large skillet over medium-high heat cook the sausage with onion stirring until browned. Add in garlic; cook 2 minutes. Drain excess grease.
Step 3
Separate one egg and set yolk aside. Whisk egg white and remaining 5 eggs in a bowl until frothy. To the eggs, fold in spinach, 4 cups Italiano shredded cheese (if using all mozzarella cheese then also add in 1/3 cup Parmesan cheese) ricotta cheese, salt and pepper.
Step 4
Pour filling into the bopttom crust. Place the remaining pastry over the top; 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 (you will not use the complete egg/water mixture, refrigerate for another use if desired).
Step 5
Place the pie plate onto a baking sheet (to protect oven from any possible spills). Bake in preheated oven until crust is golden and filling is bubbly (about 40-45 minutes). Let stand 10 minutes before cutting.
Tips
No special items needed.
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