Italian Spinach Pie

Serve this Christmas Morning

Giorgio Celmo

Ingredients

1 pound bulk Italian sausage

6 eggs

2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry

4 cups shredded mozzarella cheese

3/4 cup ricotta cheese

1/2 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon pepper

2(10 inch) frozen pastry for a double crust pie

1 tablespoon water

Directions

1.     In a skillet, cook sausage over medium heat until no longer pink; drain. Separate one egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs. Add spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage; mix well.

2.    Line a 10-in. pie plate with bottom pastry. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. If desired, cut out Christmas shapes from pastry scraps; place on top crust. Beat water and remaining egg yolk; brush over top.

3.    Bake at 375 degrees for 50-60 minutes or until crust is golden brown. Let stand for 10 minutes before cutting.