Ingredients:
1 lb Italian sausage, casings removed
1 medium onions, chopped
3 cloves garlic, minced
6 eggs
2 (10 ounce) packages frozen chopped spinach, thawed and very well drained
4 cups shredded mozzarella cheese
1 cup ricotta cheese
1 teaspoon salt
1 teaspoon pepper
pastry for double-crust pie, for 10 inch pie
1 tablespoon water
Directions:
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.
Servings: 8
Time preparation: 30 min.
Time total: 90 min.