Italian Sausage and Spinach Pie
Source of Recipe
Posted By: Lori A (64.30.213.236) for chyrelrecipe
Recipe Introduction
"Okay, we admit that this is not exactly heart-healthy food. But it's an incredible dish that everyone deserves to enjoy once in a while."
Prep: 45 min.
Baking: 50 min.
Standing: 10 min.
List of Ingredients
Pastry for a Double-Crust Pie (recipe below)
1 lb. bulk Italian sausage
1 medium onion, chopped (1/2 cup)
5 eggs
1 egg white
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
2 cups shredded mozzarella cheese (8 oz.)
1/2 of a 15-oz. carton part-skim ricotta cheese (about 1 cup)
1/2 tsp. garlic powder
1 egg yolk, beaten
1 Tbsp. water Recipe
Prepare Pastry for a Double-Crust Pie. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a
circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch or 10-inch pie plate. Ease pastry into pie
plate, being careful not to stretch pastry.
Preheat the oven to 375 degrees F. In a large skillet, cook Italian sausage and onion for 10 to 15 minutes or until sausage is brown and onion is tender.
Drain off fat.
In a large bowl, beat together whole eggs and egg white. Stir in drained spinach, mozzarella cheese, ricotta cheese, garlic powder, and the meat mixture.
Spread sausage mixture in pastry-lined pie plate. Trim pastry to edge of pie plate.
Roll remaining dough into a circle about 12 inches in diameter. Place on top of filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry
under bottom pastry. Crimp edge as desired. In a small bowl, combine egg yolk and the water; brush top of pastry with egg yolk mixture. Cut slits to allow
steam to escape.
Bake pie in the preheated oven for 50 to 55 minutes or until top is golden brown. If necessary to prevent overbrowning, cover edge of pie with foil after 30
minutes of baking. Let stand 10 minutes before serving. Makes 10 servings.
Pastry for a Double-Crust Pie: In a large bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup
shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side
of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (7 to 8 tablespoons cold water total).
Divide dough in half. Form each half into a ball.
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