SPINACH AND SAUSAGE PIE
Steps:
- About two hours before serving: In 10-inch skillet over medium heat, cook sausage until well browned, stirring frequently. Spoon off fat from sausages. Reserve 1 egg yolk. In large bowl, combine remaining eggs with sausage, spinach, mozzarella cheese, ricotta cheese, salt, pepper and garlic powder. Set aside. Prepare pastry as piecrust mix label directs. Divide pastry into two pieces, one slightly larger, shape each piece into a ball. On a lightly floured surface, with a lightly floured rolling pin, roll larger ball into a circle, 1/8" thick and 2" larger than a 9" pie plate. Line pie plate with pastry. Spoon sausage mixture onto pastry. On a lightly floured surface, with lightly floured rolling pin, roll remaining ball into 10" circle. With knife, cut out small circle in center of pastry. Place pastry over filling. With kitchen shears, trim pastry, leaving 1/2" overhang, folding overhang under and pressing gently all around rim to make stand-up edge. With sharp knife, cut slits in pastry top. In a small bowl, combine reserved egg yolk with water. Brush top of pie with some egg-yolk mixture. Reroll scraps, with knife, cut to make decorative design and place on top of pie, brush with egg yolk mixture. Bake at 375˚ for 1 hour and 15 minutes or until pie is golden. Let pie stand for 10 minutes then cut into wedges.
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