2 pk (10 oz) frozen chopped
-spinach; thawed
1 lb Mild Italian sausage
5 Eggs
1 Egg; separated
4 c Shredded mozzarella cheese;
-(10 ozs)
1 c Ricotta cheese
1 sm Clove garlic;, crushed
1/2 ts Salt
1/8 ts Pepper
Pastry for double crust pie
1 tb Water
Drain spinach well, pressing between paper towels until barely moist. Set
aside. Remove and discard casing from sausage. Cook sausage in a large
skillet over medium heat until browned, stirring to crumble. Drain well,
set aside. Combine spinach, 5 eggs, 1 egg white, mozzarella cheese, ricotta
cheese, garlic, salt and pepper in a large bowl. stir well. Add sausage,
stir well. Place half of pastry in a 10 inch pieplate, trim off excess
pastry along edges. Spoon spinach mixture into pastry shell. Top with
remaining half of pastry shell, fold edges under and flute. Cut slits in
top crust to allow steam to escape. Combine remaining egg yolk and 1
tablespoon water in a small bowl, beat lightly with a wire whisk. Brush top
of pastry with egg yolk mixture. Bake at 375? for 1 hour and 15 minutes or
until crust is lightly browned. Let pie stand 10 minutes before serving.
Yields
10 Servings