Spinach and Sausage Pie

Name: Spinach and Sausage Pie
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams bulk pork sausage; 170 grams cold butter; 3 eggs; 2 Tbsps all-purpose flour; 48 milliliters chopped fresh mushrooms; 48 milliliters chopped fresh mushrooms; 283 grams package frozen chopped spinach, thawed and well drained; 2 garlic cloves, minced; 80 grams chopped onion; 33 grams Parmesan cheese; 168 grams shredded part-skim mozzarella cheese; 496 grams ricotta cheese; 1 teaspoons salt; 7 Tbsps water; 80 grams white cornmeal

The recipe Spinach and Sausage Pie can be made in around 1 hour and 5 minutes. This recipe serves 8. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 25g of protein, 43g of fat, and a total of 545 calories. A mixture of bulk pork sausage, garlic cloves, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

In a bowl, combine flour, cornmeal, Parmesan cheese and salt.

Ingredients you will need

Parmesan

Cornmeal

All Purpose Flour

Salt

Equipment you will use

Bowl

Cut in butter until mixture resembles coarse crumbs. Stir in water, 1 tablespoon at a time, until mixture can be formed into a ball. Wrap tightly with plastic wrap and chill for at least 30 minutes.

Ingredients you will need

Butter

Water

Wrap

Equipment you will use

Plastic Wrap

Meanwhile, cook sausage and onion in a skillet until sausage is no longer pink; drain.

Ingredients you will need

Sausage

Onion

Equipment you will use

Frying Pan

Add mushrooms and garlic.

Ingredients you will need

Mushrooms

Garlic

Saute for 5 minutes or until mushrooms are tender; drain and set aside.

Ingredients you will need

Mushrooms

In a large bowl, combine ricotta and 2 eggs.

Ingredients you will need

Ricotta Cheese

Egg

Equipment you will use

Bowl

Add spinach, mozzarella, Parmesan, flour and sausage mixture; mix well. Divide dough in half; roll one half to fit a 9-in. pie plate. Spoon filling into crust.

Ingredients you will need

Mozzarella

Parmesan

Sausage

Spinach

Crust

Dough

All Purpose Flour

Roll

Roll remaining pastry for top crust; place over filling. Flute edges and cut slits in top crust. Beat remaining egg and brush over top crust.

Ingredients you will need

Crust

Roll

Egg

Place on lower rack in oven.

Equipment you will use

Oven

Bake at 425° for 15 minutes. Reduce heat to 350° and bake 25-30 minutes longer or until golden brown. If necessary, cover edges of crust with foil to prevent overbrowning.

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil

Let stand for 10 minutes before cutting.

Equipment

Ingredients

Servings:

340grams

bulk pork sausage 170grams

cold butter 3

eggs 2Tbsps

all-purpose flour 48milliliters

chopped fresh mushrooms 48milliliters

chopped fresh mushrooms 283grams

package frozen chopped spinach, thawed and well drained 2

garlic cloves, minced 80grams

chopped onion 33grams

Parmesan cheese 168grams

shredded part-skim mozzarella cheese 496grams

ricotta cheese 1teaspoons

salt 7Tbsps

water 80grams

white cornmeal

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Pie works really well with Vin Santo, Late Harvest Riesling, and Lambrusco Dolce. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. One wine you could try is Snake River Late Harvest Riesling. It has 5 out of 5 stars and a bottle costs about 16 dollars.

Snake River Late Harvest Riesling

Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.