Makeover Sausage Spinach Pie Food

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.

SAUSAGE FLORENTINE SHEPHERD'S PIE

Steps:

• Preheat oven to 375°. In a Dutch oven over medium heat, cook sausage, crumbling meat, until no longer pink, 5-6 minutes; drain. Stir in tomatoes, spinach and 2 cups cheese., Pour sausage mixture into a greased 11x7-in. baking dish; top evenly with mashed potatoes. Bake 20 minutes; sprinkle with remaining cheese. Bake until cheese is melted and top begins to brown, about 20 minutes longer. Let stand 10 minutes before serving.

SAUSAGE SPINACH TURNOVERS

Steps:

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the spinach, cheese, mustard, marjoram, salt and pepper. Cook and stir until cheese is melted. Remove from the heat; cool slightly., Divide dough into eight portions; roll each into a 6-in. circle. Spoon about 1/2 cup meat mixture on half of each circle. Brush edges with egg white; fold dough over filling and press edges with a fork to seal. Place on greased baking sheets. Cover and let rise in a warm place for 20 minutes., Brush tops with egg white; cut slits in the top of each. Bake at 350° for 20 minutes or until golden brown. Freeze option: Cover and freeze unbaked turnovers on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake turnovers as directed, increasing time as necessary to heat through.

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.

SPINACH PIE

Steps:

• Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

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.

SAUSAGE AND SPINACH QUICHE

Steps:

• Cook sausage till browned, breaking it up as you go, drain on paper towels and set aside.
• Thaw spinach in microwave or if you are cooking fresh you will need almost double. I like the finely chopped that is in a box for 1.00.
• Get out your pie crusts and line the bottoms with half the spinach, and sausage each.
• In a larger bowl combine all of the cheese but a handful, the eggs, half and half, salt, and pepper.
• Pour half of the mixture into each shell and sprinkle the remaining handful of cheese over both.
• Bake at 350 about 40-45 minutes. You can do a toothpick test, try not to overbake, your eggs won't be as fluffy.
• if your pie crusts are browning too fast you can cover them in foil just not the whole pie, you want a pretty light golden top and the air to make it rise.
• Serve warm. You can make the pies the night before and bake in the morning or they do reheat well. If you are freezing let it cool completely then portion out and wrap each slice individually or wrap the whole thing and freeze.

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.