Sausage Spinach & Ricotta Pie ___

Sausage Spinach & Ricotta Pie


For the Pie:

  • 2 tablespoons extra virgin olive oil
  • 1 pound sweet Italian Sausage, casings removed
  • 1 sheet puff pastry dough, thawed
  • 1 cup whole milk ricotta cheese
  • 8 ounces fresh mozzarella, cut into 1/2 inch cubes
  • 6 large eggs
  • 1 10oz package frozen spinach, thawed. Excess moisture squeezed out
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 teaspoons garlic powder


Get the 10 1/2 Inch Pan HERE

Preheat your oven to 375 degrees.

Put a skillet over a medium-high flame and heat the oil. Add the sausage to the pan and cook while breaking it up with a wooden spoon. Cook until nicely browned. Set aside.

Place the thawed crust on a very large piece of floured parchment paper. Roll the crust out with a rolling pin until large enough to fit into the 10 1/2 inch pan.

Place your hand under the parchment paper and flip the dough into a 10 1/2 inch pan. Peel off the parchment and arrange the dough so it comes up the sides and trim any excess that hangs over. Dock the crust with a fork and refrigerate white you make the filling.

Add the cooled sausage and the remaining ingredients to a mixing bowl and mix until combined.

Spread the filling over the crust and bake for 50-60 minutes or until the cheese is golden brown. Let rest for 15 minutes before cutting. May be served warm or at room temperature.