Italian Spinach Sausage Pie is a filling quiche. This quiche is full of spinach, sausage and cheese. It can be served for breakfast, lunch, brunch or dinner.
I found this recipe on the Allrecipes site. I reduced the quantity of spinach by one ounce, because the box of frozen spinach we purchased was nine ounces instead of ten. I think a little less spinach is good.
The original recipe also calls for using a ready-to-use pie crust. I make my own pie crust, but you can use a ready-to-use one if you prefer. I don't make pie crusts too often so they aren't as pretty as they could be but they do seem to be flaky.
The filling for this pie is cooked and drained sausage, eggs, spinach, mozzarella cheese, Ricotta cheese and some spices. I have made this recipe using sweet sausage as well as plain sausage. Both sausages work well in this pie. You can use the flavor of sausage that you prefer.
The top crust is brushed with an egg yolk and water mixture which gives the crust a golden color.
Be sure to cover the edges with foil or a pie crust protector while the pie is baking so that your edges don't get too dark. I use a pie crust protector.
This pie makes three meals for Jeff and me. We reheat the leftovers in the microwave.
I hope you enjoy the Italian Spinach Sausage Pie!
Italian Spinach Sausage Pie
- 1 pound sausage, loose
- 6 jumbo eggs, divded
- 9 ounces chopped spinach, frozen, thawed and squeezed dry
- 5 cups mozzarella cheese, shredded
- 3/4 cup ricotta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon water
Pie Crust (You can make a double-crust pie shell or use a ready-made double-crust pie shell)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup shortening
- 5 tablespoons cold water More or less as needed
- Preheat the oven to 375F.
- Cook sausage in a large skillet over medium heat until fully cooked. Break up sausage into small bits as you are cooking it. Drain then set aside.
- Separate one egg yolk and set aside. Reserve the egg white. This egg yolk will be used to brush over the pie crust.
- Place the egg white and the remaining eggs in a large bowl then beat until well blended.
- Add the ricotta cheese to the eggs and stir until blended.
- Add the spinach, mozzarella cheese, salt, garlic power, pepper and sausage to the eggs. Stir to combine. Set aside.
Make the Pie Crust (optional, you can use a ready-made double crusted pie crust)
- In a medium bowl, combine the flour and salt.
- Cut the shortening into the flour mixture using a pastry blender until the mixture beings to look like small peas.
- Add cold water, one tablespoon as a time, until a dough forms.
- Divide into two balls.
- Roll out one pie crust and place it in the bottom of a 10-inch pie plate. If you are using a ready-made crust, place one crust in the bottom of a 10-inch pie plate.
- If you are making your crust from scratch, roll out the other ball of pie crust to make the top crust.
Fill the Pie
- Fill the pie crust with the filling. Using a spatula, gently spread the filling evenly in the pie crust. The filling should fill the pie shell.
Add the Top Pie Crust
- Roll out the other ball of pie crust to make the top crust. Skip this step if you are using a ready-made crust.
- Place the top crust evenly over the pie filling.
- Trim, seal and flute the edges then cut slits in the top crust so that steam can escape.
Glaze the Pie Crust
- Whisk together the reserved egg yolk and the water.
- Using a pastry brush, brush the top of the pie crust.
- Cover the edge of the pie crust with foil or a crust protector so that the edges do not get overly browned.
- Bake the pie in a preheated oven for 55-65 minutes. About 10-minutes before the time is up, remove the crust protector so that the edges brown.
- Let the pie rest for about 10-minutes before serving.