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This one was a suggestion from my little sister TJ. She had it at a friends house and wanted me to give it a go. So here it goes...
In a skillet, cook sausage over medium heat until no longer pink; drain. Separate one egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs. Add spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage; mix well.
Line a 10-inch pie plate with bottom pastry. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cute slits in pastry. If desired, make your own design from the pastry scraps; place on top crust. Beat water and remaining egg yolk; brush over top of pie.
Bake at 375 degrees F for 50-60 minutes or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before cutting.
And it's finished! Although TJ said it wasn't as good as the one she had before, I think it turned out pretty well. Two things I would have done differently:
1. After I thawed the spinach, I squeezed out a lot of the juice with a paper towel. It made the mixture a little dryer than I would have liked.
2. There was a lot of mixture left over. Almost enough to make another pie. Also, I think the spinach to sausage ration was pretty off. It was very spinachy. To solve both problems I would add an extra half pound of sausage to the mix. It would balance out the mixture and add enough to be able to make a second pie.
Rating: 7
Time: 1 hour 30 minutes
Servings: 2 pies - about 6 servings per pie
Ingredients:
1.5 pounds bulk Italian sausage
6 eggs
2 (10 ounce) packages frozen chopped spinach, thawed and slightly squeezed dry
4 cups shredded mozzarella cheese
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 (10 inch) pastry for a double crust pie
1 tablespoon water
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