| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Italian | Vegetables | 10 | Servings |
INGREDIENTS
| 2 | pk | (10 oz) frozen chopped spinach; thawed |
| 1 | lb | Mild Italian sausage |
| 5 | Eggs | |
| 1 | Egg; separated | |
| 4 | c | Shredded mozzarella cheese; (10 ozs) |
| 1 | c | Ricotta cheese |
| 1 | sm | Clove garlic;, crushed |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| Pastry for double crust pie | ||
| 1 | tb | Water |
INSTRUCTIONS
Drain spinach well, pressing between paper towels until barely moist. Set aside. Remove and discard casing from sausage. Cook sausage in a large skillet over medium heat until browned, stirring to crumble. Drain well, set aside. Combine spinach, 5 eggs, 1 egg white, mozzarella cheese, ricotta cheese, garlic, salt and pepper in a large bowl. stir well. Add sausage, stir well. Place half of pastry in a 10 inch pieplate, trim off excess pastry along edges. Spoon spinach mixture into pastry shell. Top with remaining half of pastry shell, fold edges under and flute. Cut slits in top crust to allow steam to escape. Combine remaining egg yolk and 1 tablespoon water in a small bowl, beat lightly with a wire whisk. Brush top of pastry with egg yolk mixture. Bake at 375° for 1 hour and 15 minutes or until crust is lightly browned. Let pie stand 10 minutes before serving. Recipe by: Tootie's Special Recipe Collection Posted to TNT Recipes Digest, Vol 01, Nr 927 by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Jan 10, 1998
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