Breakfast Sausage Spinach Pie Food

SAUSAGE, SPINACH AND POTATO TART

Steps:

• For the dough: Add flour and salt to the bowl of a food processor and pulse a few times to mix. Add the butter to the bowl and pulse until the mixture looks like crumbly sand. Add the egg and water and pulse again until the dough comes together.
• Very lightly flour the work surface. Dump the dough onto the floured surface and knead a few times until it comes together. Shape the dough into a disc and roll out to a 13-inch circle. Press the dough into the bottom and sides of an 11-inch tart pan with a removable bottom. Level the edges with your fingers. Prick the bottom of the tart with a fork. Freeze until firm, 25 minutes.
• For the filling: Preheat the oven to 400 degrees F.
• While the tart is in the freezer, add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool.
• Lightly drizzle the olive oil in a large skillet over medium heat. Add the sausage, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper and stir in the green onions. Remove to a bowl to cool.
• Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper.
• Remove the tart from the freezer. Cover the top with parchment paper and add pie weights or dried beans. Place on a sheet tray and bake for 20 minutes.
• Remove the pie weights and parchment paper and continue baking for 10 minutes more.
• Turn the oven temperature down to 350 degrees F.
• Evenly sprinkle the par-baked tart shell with half of the grated cheese, then the cooked potatoes, and finally top with the sausage and spinach mixture. Pour the eggs over the top and sprinkle with the remaining cheese. Bake for 45 minutes.
• Cool the tart for 10 minutes before serving. Can be served warm or at room temperature.

SPINACH AND SAUSAGE PIE

Steps:

• Roll out dough in a 9 inch pie plate; set aside.
• Cook sausage in olive oil over medium heat until browned; set aside.
• Cook spinach according to package instructions.
• Run under cold water then squeeze out as much moisture as possible.
• In a large bowl beat eggs.
• Add mozzarella and ricotta and beat well to combine.
• Then add cooked sausage and spinach and garlic powder.
• Season to taste with salt and pepper.
• Pour filling into pie crust.
• Bake until crust browns, about 1 hour and 15 minutes.

EASY SPINACH AND SAUSAGE PIE

Steps:

• in saute pan brown sausage, add spinach and cook down.
• in medium mixing bowl add sausage and spinach mixture, egg, and cheese. mix well.
• add mixture to nine inch pie crust.
• cover with the second pie crust and pinch edges together.
• cover edges with foil bake at 450 for 20 minutes remove foil and continue to bake for 15 more minutes.

ITALIAN SAUSAGE-SPINACH PIE

Steps:

• In a large skillet, cook Italian sausage, onion, and garlic until sausage is browned and vegetables are tender; drain.
• Separate one egg and set aside yolk.
• In a mixing bowl, add egg white and remaining eggs; beat gently.
• Stir in sausage mixture, spinach, cheeses, salt, and pepper.
• Line a 10-inch pie plate with bottom pastry.
• Pour filling in to pie crust.
• Top with upper crust; seal and flute edges.
• Cut slits in top crust for steam to vent.
• Combine water and reserved egg yolk; brush over top crust.
• Bake at 375 degrees for 50 to 60 minutes or until golden brown; may need to cover crust edges with foil if looks like it is getting too brown.
• Let stand 10 minutes before serving.

ITALIAN SAUSAGE AND SPINACH PIE

Steps:

• In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain., Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper., Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling; trim, seal and flute edge. , In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top., Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.

SAVORY SAUSAGE AND SPINACH PIE

Steps:

• Preheat oven to 375.
• In a large skillet brown sausage, drain.
• Seperate one of the eggs.
• Set yolk aside.
• In a mixing bowl, stir together remaining eggs, egg white, spinach, cheeses, and spices.
• Stir in sausage.
• Line 9 or 10 inch pie plate with bottom crust.
• Fill with sausage mixture.
• Place top crust over filling- flute edges.
• Combine reserved egg yolk and water and brush the mixture over the crust.
• Bake for 1 1/4 hours or till crust is golden and filling is set.
• Cool in pie plate on wire rack for 10 minutes.
• Serve warm.

ITALIAN SPINACH SAUSAGE PIE

Steps:

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