Yield: 10 Servings
|1 pounds||Italian sausage; Sliced|
|6||Large Eggs; reserve yolk|
|2 packs||Frozen Chopped Spinach; Thaw and drain|
|1 pounds||Mozzarella cheese; Shredded|
|⅔ cup||Ricotta Cheese|
|⅔ dash||Black Pepper|
|⅔ dash||Garlic Powder|
|1||Pie crust; (9 inch)|
Sauté sausage slices. Combine eggs with sausage, spinach, mozzarella, ricotta, salt, pepper and garlic powder. Line deep pie pan with crust. Add filling. Put rest of crust on top, trim edges, and fold under. Slit top to vent. Combine reserved yolk with water. Brush top of pie. Bake in preheated 375 degree oven 1-¼ hours. Let stand 10 minutes. Serve hot or cold.
NOTES : This is one of the cholesterol laden, artery clogging, heart stopping recipes I'm famous for. This is so good it's worth risking your life for.
Recipe by: Good Housekeeping Illustrated Cookbook Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 8, 1998