Rating: 4.5 stars
46 Ratings
  • 5 star values: 32
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

This festive sausage pie is perfect for a holiday brunch or midnight snack.

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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 spinach, mozzarella cheese, 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 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 the mixture over top of pie.

  • Bake in preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.

Nutrition Facts

636 calories; protein 31.8g; carbohydrates 25.6g; fat 45.2g; cholesterol 217.1mg; sodium 1369.1mg. Full Nutrition
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Reviews (36)

Most helpful positive review

Rating: 5 stars
10/29/2012
We made this last night for dinner because we had sausage that we didn't know what to do with. The old recipes get so boring. This was AH-MAZING! So good! The ricotta made it very rich and delicious. I only put 4 cups of the mozz cheese, but it was still cheesy delicious. We will definitely make this recipe part of our routine dinners. Thank you for sharing! Read More
(20)

Most helpful critical review

Rating: 2 stars
12/21/2013
Too salty, but otherwise good. Read More
(2)
46 Ratings
  • 5 star values: 32
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
10/29/2012
We made this last night for dinner because we had sausage that we didn't know what to do with. The old recipes get so boring. This was AH-MAZING! So good! The ricotta made it very rich and delicious. I only put 4 cups of the mozz cheese, but it was still cheesy delicious. We will definitely make this recipe part of our routine dinners. Thank you for sharing! Read More
(20)
Rating: 5 stars
09/07/2012
Really good....used hot and sweet Italian sausage that was grilled, leftover, and sliced, also used low fat part skim ricotta cheese, pecorino romano, and provolone cheeses. I did not use a crust! I made this frittata style in a deep dish pie plate and upped the eggs to 8. Thanks! Read More
(15)
Rating: 5 stars
10/23/2012
This is one of my family's favorite meals! Very easy and even people who are not fans of spinach or sausage LOVE IT! I want to bring it to events to share its so good! One big tip, LET IT REST when it's done, it will firm up! I would say at least 15 min. to 1/2 hour. Also, this would be even better (if possible) with a side of spaghetti or pizza sauce. Read More
(8)
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Rating: 5 stars
03/07/2013
This was a great recipe. I used a deep dish pie plate. I made my own pastry and it was really flaky as shown in my photo. I would like to try the recipe in a 9 x 13 casserole dish and cut into smaller servings to feed a crowd. I think next time I will not use the yolk to brush the crust and instead use an egg white wash. I may add some finely chopped onion to the filling next time. The Italian sausage I used did not have an over powering flavor of fennel and we liked that as we are not big fans of strong fennel. Served this with a side of fresh fruit salad. It is a keeper! Thanks for sharing your recipe Kimberly Read More
(7)
Rating: 5 stars
01/03/2013
I tried this recipe as 4 - 1 cup tarts and it worked well. I halved all the ingredients except the pie crust and used low-fat ricotta. I cut each of the pie crusts into quarters and placed a piece in the bottom of each lightly greased non-stick tart pan. The filling divided up evenly and I topped it with another quarter of the crust. I trimmed the crust a bit and baked at 375 degrees for 35 minutes. I let it set for 15 or so minutes. Read More
(5)
Rating: 5 stars
12/10/2015
Very good recipe! I used a 4 cup package of Mozzarella rather than the 5 cups stated. Only other change was to sautee some onion and garlic with the sausage. Delicious. Only cooled about 10 minutes and was firm in texture. Will make again for sure. Thanks for this recipe. Read More
(5)
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Rating: 5 stars
03/29/2016
Added mushrooms. less mozeralla and more ricatta. love it! Read More
(3)
Rating: 4 stars
04/28/2014
This was good. Since this is a fat and calorie heavy dish, I used 4 cups of mozzarella instead of 5 and bumped up the spinach from 10 oz. frozen to 16 oz. fresh. Also added about 1 tsp of Italian seasoning and a little bit of onion. Everyone liked it, consistency was great . . . nice and firm as I took the advice here an let it sit for about 20+ minutes before slicing. Read More
(3)
Rating: 5 stars
01/20/2013
Wonderful!! I followed the recipe to a T & it turned out perfect. I was a little weary about 5C of cheese but it was not too gooey @ all. There is quite a lot of filling. Since I do not have a deeper pie dish, I used a shallow one in addition to a square glass casserole dish. I just doubled up on pie crust. It was nice to have an additional meal to share with a neighbor. Read More
(3)
Rating: 2 stars
12/21/2013
Too salty, but otherwise good. Read More
(2)