| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Mr. food, Mrfood1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Hot Italian-style turkey sausage; casing removed |
| 1 |
|
Container; (15 ounces) ricotta |
|
|
; cheese |
| 1 |
pk |
Frozen chopped spinach; thawed and squeezed |
|
|
; dry (10 ounces) |
| 1 |
pk |
Cream cheese; softened (8 ounces) |
| 1 |
c |
Shredded mozzarella cheese; (4 ounces) |
| 2 |
|
Eggs; beaten |
| 1/2 |
ts |
Dry mustard |
|
|
Two 9-inch unbaked pie shells |
INSTRUCTIONS
Preheat the oven to 400 degrees. In a large skillet, brown the sausage over
medium heat until crumbled and no pink remains. Remove from the heat and
drain off the excess liquid; allow to cool slightly. In a large bowl,
combine the remaining ingredients except the pie shells; mix well. Stir in
the sausage, then divide the mixture evenly into the pie shells. Bake for
30 minutes or until golden and warmed through. Serve immediately.
NOTE: Since you'll be making two pies, you may want to serve one right away
and allow the other one to cool. Then cover and freeze or refrigerate it
until ready to rewarm and serve. After all, this'll work for breakfast,
brunch, lunch, or even as a dinner side dish.
Converted by MC_Buster.
NOTES : 6 to 8 servings
Converted by MM_Buster v2.0l.
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