Best Italian Sausage Spinach Pie Recipes

ITALIAN SAUSAGE AND SPINACH PIE

Steps:

• In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; 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 crust. Cut slits in top., Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.

ITALIAN SPINACH SAUSAGE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• 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.
• Bake in preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.

ITALIAN SAUSAGE-SPINACH PIE

Steps:

• In a large skillet, cook Italian sausage, onion, and garlic until sausage is browned and vegetables are tender; drain.
• Separate one egg and set aside yolk.
• In a mixing bowl, add egg white and remaining eggs; beat gently.
• Stir in sausage mixture, spinach, cheeses, salt, and pepper.
• Line a 10-inch pie plate with bottom pastry.
• Pour filling in to pie crust.
• Top with upper crust; seal and flute edges.
• Cut slits in top crust for steam to vent.
• Combine water and reserved egg yolk; brush over top crust.
• Bake at 375 degrees for 50 to 60 minutes or until golden brown; may need to cover crust edges with foil if looks like it is getting too brown.
• Let stand 10 minutes before serving.

ITALIAN SAUSAGE AND SPINACH PIE

Steps:

• In a skillet, brown sausage and onion until the sausage is done and onion is tender. Drain. Separate 1 egg and set aside the yolk. In a mixing bowl, beat the remaining egg white and whole eggs. Stir in the sausage and onion, spinach, mozzarella, ricotta, garlic powder and pepper. Line a 10-in. pie plate with bottom pastry. Add filling. Top with upper crust seal and flute edges. Cut slits in top crust. Combine water with reserved egg yolk brush over top crust. Bake at 375° for 50 minutes or until golden brown. Let stand 10 minutes before serving.© Copyright Reiman Publications, 1993-1997

ITALIAN SPINACH SAUSAGE PIE

Steps:

• In a skillet, cook sausage over medium heat until no longer pink; drain. Separate one egg and set the yolk aside. , In a bowl, beat the egg white and remaining eggs. Add spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage; mix well., Line a 10-in. pie plate with bottom pastry. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. , If desired, cut out holly leaf and berry shapes from pastry scraps; place on top crust. Beat water and remaining egg yolk; brush over top., Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before cutting.

ITALIAN SPINACH SAUSAGE PIE

Steps:

• Cook sausage until no longer pink; drain. Separate one egg and set the yolk aside. Beat the egg white and remaining eggs in bowl. Add spinach, mozzarella cheese, ricotta cheese, salt garlic powder, pepper and sausage; mix well. Line 10-in. pie plate with bottom pastry. Add filling. 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; brush over top. Bake at 375 degrees for 50-60 minutes or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before cuttng.