Ingredients
8
8 servings
- •1 pound bulk Italian sausage
- •6 large eggs
- •5 cups shredded mozzarella cheese
- •1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- •0.75 cup ricotta cheese
- •0.5 teaspoon salt
- •0.125 teaspoon garlic powder
- •0.125 teaspoon ground black pepper
- •1 (14.1 ounce) package double-crust pie pastry, thawed
- •1 tablespoon water
Instructions
- Preheat the 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 mozzarella cheese, spinach, 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 the 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 over the top of pie.
- Bake in the preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.
Nutritional Facts
Per 8 servings
- Calories: 636
- Carbohydrate: 26g
- Fat: 45g
- Fiber: 3g
- Protein: 32g
- Sugar: 2g
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