Preparation:
1. Remove casings from sausage links. In a 10 inch skillet over medium heat, cook sausage until well browned about 15 minutes, stirring occasionally with a spoon to break up. With a slotted spoon, remove sausage to paper towels to drain.
2. Reserve 1 egg yolk. In a large bowl combine remaining eggs and egg white with sausage, spinach, mozzarella cheese, ricotta cheese and pepper. Set aside.
3. Prepare pastry as directed for a 2 crust pie. Divide pastry into 2 pieces, one slightly larger that the other; shape into a ball. On a lightly floured surface roll larger ball into a round 2 inches larges than an inverted 9 inch pie plate; line pie plate. Fill with sausage mixture.
4. On a lightly floured surface roll remaining ball into a 10 inch round. With a knife cut out a small circle in the center of the pastry. Place pastry over filling. With kitchen shears, trim the bottom pastry leaving a 1/2 inch overhang. Fold overhang up and over top pastry edge. Press gently around rim to mae a stand up edge. Cut slits in pastry top.
5. In a small bowl mix reserve egg yolk with 1 TBSP water. Brush top of pie with egg wash. Bake pie at 375 degrees for 1 hour and 15 minutes or until crust is golden. To serve hot let pie stand 10 minutes then cut into wedges
Can be made day ahead and served at room temperature. Good also for appetizers, cut into bite size pieces. |
