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1 pound bulk Italian sausages
1 medium onion, chopped
6 eggs, beaten
2 (10-ounce) boxes frozen chopped spinach, thawed and well dryed
4 cups (16 ounces) shredded mozzarella cheese
1 cup ricotta cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Pie shell for a two crust-pie (10 inches)
1 tablespoon water
In a skillet, brown sausage and onion until the sausage is done and onion is tender. Drain. Separate 1 egg and set aside the yolk. In a mixing bowl, beat the remaining egg white and whole eggs. Stir in the sausage and onion, spinach, mozzarella, ricotta, garlic powder and pepper. Line a 10-in. pie plate with bottom pastry. Add filling. Top with upper crust; seal and flute edges. Cut slits in top crust. Combine water with reserved egg yolk; brush over top crust. Bake at 375° for 50 minutes or until golden brown. Let stand 10 minutes before serving.
1 medium onion, chopped
6 eggs, beaten
2 (10-ounce) boxes frozen chopped spinach, thawed and well dryed
4 cups (16 ounces) shredded mozzarella cheese
1 cup ricotta cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Pie shell for a two crust-pie (10 inches)
1 tablespoon water
In a skillet, brown sausage and onion until the sausage is done and onion is tender. Drain. Separate 1 egg and set aside the yolk. In a mixing bowl, beat the remaining egg white and whole eggs. Stir in the sausage and onion, spinach, mozzarella, ricotta, garlic powder and pepper. Line a 10-in. pie plate with bottom pastry. Add filling. Top with upper crust; seal and flute edges. Cut slits in top crust. Combine water with reserved egg yolk; brush over top crust. Bake at 375° for 50 minutes or until golden brown. Let stand 10 minutes before serving.
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