1 lb Sweet Italian sausage, chop 16 oz.
6 Eggs 2/3 c Ricotta cheese
2 pk Frozen chopped spinach, thaw 1/8 ts Garlic powder
And drain 10 1/2 oz. size Pie crust for 2 crust pie
1 pk Shredded mozzarella cheese
Cook sausage & drain. Reserve one egg yolk then combine remaining
eggs with sausage, spinach, cheeses, garlic powder, salt & pepper.
Spoon mixture into unbaked 9 inch pie shell & place other pie crust
on top. Cut 1 inch circle in center of top crust decorate from left
over pastry. Cut slits in top of pastry between decorations. Brush
with reserved egg yolk mixed with 1 tablespoon of water. Bake at 375
degrees for 1 hour and 15 minutes until golden brown. Let stand 10
minutes before serving.
Randy Rigg
Yields
3 servings