Italian Spinach Sausage Pie

Italian Spinach Sausage Pie

14
Kimberly 0

"This festive sausage pie is perfect for a holiday brunch or midnight snack."

Ingredients

1 h 30 m {{adjustedServings}} servings 668 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 668 kcal
  • 33%
  • Fat:
  • 47 g
  • 72%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 224 mg
  • 75%
  • Sodium:
  • 1398 mg
  • 56%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. Separate one egg and set yolk aside; beat egg white and remaining eggs in a bowl. Fold spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper, and sausage into eggs.
  3. Line a 10-inch pie plate with bottom pastry; pour filling into crust. Roll out remaining pastry to fit top of pie; place over filling. 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.
  4. Bake in preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

14
  1. 17 Ratings

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We made this last night for dinner because we had sausage that we didn't know what to do with. The old recipes get so boring. This was AH-MAZING! So good! The ricotta made it very rich and delic...

This is one of my family's favorite meals! Very easy and even people who are not fans of spinach or sausage LOVE IT! I want to bring it to events to share its so good! One big tip, LET IT REST w...

Really good....used hot and sweet Italian sausage that was grilled, leftover, and sliced, also used low fat part skim ricotta cheese, pecorino romano, and provolone cheeses. I did not use a crus...