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Spinach Ricotta and Sausage Pie

Created by KittenCal on December 12, 2012

1 pound Italian sausage links, casing removed (or can use bulk Italian sausage meat - or turkey sausage will work well)
1 small onion, chopped
3 to 4 garlic cloves, minced
6 large eggs
1 (10 ounce) package frozen chopped spinach, thawed, then hand-squeezed completely dry

4 cups Kraft Italiano shredded cheese (or can use mozzarella, SEE MY NOTE in Step one)
1 cup ricotta cheese
1/2 teaspoon salt
1/4 to 1/2 teaspoon freshly ground black peppper, or to taste

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.