The basic recipe for this pie came from my mother, but I’ve added a few ingredients. The flavors blend so well, and it even tastes good cold. This makes a hearty supper, especially when served with a side of pasta.
—TERESA JOHNSON PERU, IL
PREP: 25 MIN. • BAKE: 50 MIN. + STANDING • MAKES: 8 SERVINGS
1 pound bulk Italian sausage
1 medium onion, chopped
6 large eggs
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Pastry for double-crust pie (9 inches)
1 tablespoon water
1. In a large skillet, brown sausage and onion over medium heat 6-8 minutes or until the sausage is no longer pink, breaking sausage into crumbles; drain.
2. Separate 1 egg; reserve the yolk. In a large bowl, whisk remaining eggs and the egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper.
3. Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with the rim of the pie plate. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute the edge.
4. In a small bowl, whisk water and the reserved egg yolk; brush over pastry. Cut slits in top.
5. Bake 50 minutes or until golden brown. Let stand 10 minutes before serving.
PASTRY FOR DOUBLE-CRUST PIE (9 INCHES) Combine 2 1/2 cups all-purpose flour and 1/2 teaspoon salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half and shape into disks; wrap each in plastic and refrigerate for 1 hour.
PER SERVING 1 piece: 608 cal., 40g fat (19g sat. fat), 248mg chol., 787mg sod., 33g carb. (6g sugars, 1g fiber), 28g pro.