This Christmas brunch dish or late-night treat would be this festive sausage pie.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
Ingredients
- 1 pound bulk Italian sausage
- 6 large eggs
- 5 cups shredded mozzarella cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- ¾ cup ricotta cheese
- ½ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 1 tablespoon water
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
- Separate one egg and set yolk aside; beat egg white and remaining eggs in a bowl. Fold mozzarella cheese, spinach, ricotta cheese, salt, garlic powder, pepper, and sausage into eggs.
- Line a 10-inch pie plate with bottom pastry; pour filling into crust. Roll out remaining pastry to fit the top of pie; place over filling. Trim, seal, and flute edges; cut slits in pastry. Beat water and remaining egg yolk in a small bowl; brush over the top of pie.
- Bake in the preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.
Nutrition Facts
| Calories | 636 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 217 mg |
| Dietary Fiber | 3 g |
| Protein | 32 g |
| Saturated Fat | 18 g |
| Sodium | 1369 mg |
| Sugars | 2 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
This is excellent I used hot sausage yummy
I love the concept, I had a plan to try to clear out my freezer and I found some leftover homemade pie crust dough, some quality lamb sausages. I always have frozen spinach on hand and had some left over squash to use so I thought, what about a sausage pie? This recipe hit the mark. I’m not sure if I would try to make this recipe as written however, the fat content is too high for my liking. I used half the sausage and egg, a 1lb bag of spinach and just a 1/4 cup of part skim mozzarella. That being said, it worked perfectly in a 7” pie tin. I love the fact that there are so many possible substitutions here. This would be the perfect offering for a pot luck or a get together where you want the cooking to be done in advance and have some time to clean up.
I made this recipe for a Holiday Brunch and everyone loved it. As a salt-conscious person I didn’t add any salt. I also added more garlic powder, used less mozzarella chesse, used part skim ricotta & mozzarella, added sautéed onions to the mix and used broken up pieces of sausage patties for the meat. Yum!
I added some red onions and more garlic . I love garlic
I made it with fresh spinach and used a square casserole ceramic pan. It was a very tasty meal. I will make it again.
absolutely yummy! made crust with 2 Frozen pie shells added onion to make up for not having enough fresh Spinach.
This was a wonderful way to extra sausage I had in the freezer and we were so surprised how tasty it is, I have added this to me favorites!
Very tasty. I used Phillo Sheets for the crust and doubled the spinach. Ok so I like spinach. My wife counted the leftover pieces to make sure she got her share.
I have made this multiple times now. I actually use 1 pound of fresh baby spinach cooked and drained and 1/2 cup of Parmesan cheese, shredded, added to the ricotta. I also use vegan shredded mozzarella cheese for those of us who are not so lactose tolerant. I always get a delicious from the whole family including my mother, full blooded Italian.
I made this trying to follow the ingredient list but I was missing a few. I only had 3 eggs and no ricotta so I substituted 4 oz cream cheese and I used some leftover stuffed mushrooms for the spinach. I only used the bottom crust more of a personal preference. It baked in 30 minutes and turned out beautiful. Thank you for sharing
This is one of my all time favs. I make mine with bacon instead and add chopped onions and a little garlic then the nutmeg. Soooo good!!!
I have made this several times following the recipe exactly. It is very good as written however I prefer to double the spinach and use the whole 16 oz. container of ricotta and sauté an onion with the meat. Then pour into 2 shells and freeze one for later. I don’t think you need the crust top even though it’s prettier with a top crust. I would rather have an extra in the freezer for another night. I have also added feta and or parm.
Wow! Flavorful and relatively simple! This time, I used the basic recipe but had fresh mushrooms and spinach on hand. I steamed the spinach in the microwave to release some of the water and drained on paper towels (used in place of frozen). I sautéed the mushrooms in olive oil. Both were added to the mixture. Also, I had a little bit of Feta that needed to be used, so I added it, too. I love that this recipe is great as is or can be adapted to what you might have on hand.!
I loved this as a kid, so I decided to try it out on my hubby and 8 year old son. They loved it! I put just over 3 cups of cheese instead of 5. I think next time I’ll add more veggies and a little less cheese.
I made it according to the recipe and thought it was terribly dry. What would cause that?
This was sooo good! I used fresh spinach and cottage cheese as my store didn’t have Ricotta. I also used a spicy Italian sausage for extra flavor. This was the prefect easy meal to serve overnight company and could be used either for breakfast or a dinner meal.
Loved it. I used a little less mozzarella and I would definitely make this again.
I followed the recipe exactly and it was deliciously cheesy and flavorful! ??
Amazing. Used turkey Italian sausage and didn’t quite have enough ricotta so I put a little bit of cottage cheese into it to make up the difference.
I loved this recipe because it is a good foundation. I made it how it was written the first time . The following times (3) I changed ingredients. I used ham, cottage cheese, swiss cheese, cheddar cheese and onions one time. Pepperoni, sausAge and swiss cheese another time. It’s just a good recipe.
This recipe is a good start, but i didn’t think it was quite enough flavor. I used 2 cups parmesan instead of 5 cups mozzerella because it’s what i had on hand, added a small onion, mushrooms and italian seasoning (premixed). it was just enough to fill the pie plate and a little healthier with less cheese. PERFECTION!!