Stir It Up

Submitted by Esther Bartek

Mom’s Pie
AKA: Cheese-Spinach-Sausage Pie

1 lb. Hot or Sweet Italian Sausage, remove casings
6 Eggs
2 10-oz pkgs. frozen, chopped Spinach, thawed and well-
drained
1 16-oz pkg. Mozzarella Cheese, shredded
1 small carton Ricotta Cheese
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/8 teaspoon Garlic Powder
1 Tablespoon Water
Pastry for 2-crust 9-inch pie, Pillsbury (can be purchased in
deli section of grocery store)

In 10-inch skillet, over medium heat, break up sausages and cook until well browned, stirring frequently. Spoon off fat.

Reserve 1 egg yolk. In large bowl, combine remaining eggs with sausage and next 6 ingredients.

Prepare pastry: On lightly floured surface with lightly floured rolling pin, roll pastry circle, 1/8-inch thick and 2 inches larger all around than 9-inch pie plate; line pie plate with pastry. Spoon mixture into pastry.

On lightly floured surface, roll out remaining dough as above into 10-inch circle. With knife, cut out small circle in center of pastry. Place pastry over filling. Trim pastry, leaving 1/2-inch overhang; fold over-hang under and press gently all around rim to make stand-up edge. With knife, cut slits in pastry top.

In small bowl, combine reserved egg yolk with water; brush top of pie.

Bake at 375° for 1-1/4 hours or until pie is golden. Let stand 10 minutes; then cut into wedges. Can be served hot or at room temperature; pie should be used within 2 days.

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