Savory Sausage And Spinach Pie Food

MAKEOVER SAUSAGE & SPINACH PIE

Steps:

• Preheat oven to 400°. Line unpricked crust with a double thickness of heavy-duty foil. Bake for 4 minutes. Remove foil; bake 4 minutes longer. Remove from the oven; reduce heat to 375°., Meanwhile, in a large nonstick skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, whisk the egg substitute, spinach, cheeses, pepper and cooked sausage. Pour into crust. Place pie on a baking sheet. Cover edge loosely with foil., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before cutting.

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 AND SAVORY HERB QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• Line the pie crust with parchment paper, fill with baking beans or pie weights and bake for 15 minutes. Carefully remove the baking beans and parchment and continue to bake until golden brown, 10 to 13 minutes more. Allow to cool to room temperature before filling.
• Lower the oven temperature to 350 degrees F.
• Meanwhile, in a mortar and pestle or food processor, grind the spinach, parsley, sage, mint and marjoram with 1 teaspoon salt until a very coarse paste forms. If it doesn't form into a paste, add 1 tablespoon water.
• In a large bowl, whisk together the eggs, melted butter and herb paste until combined. Stir in 1 cup of the cheese.
• Line the pie crust with the sausage, pour in the egg mixture and top with the remaining 1/2 cup cheese. Bake until the center is set and the top is dark golden, 45 to 55 minutes. Cool at room temperature for 1 hour before serving.

SAUSAGE SPINACH BAKE

Steps:

• Prepare stuffing according to package directions. Meanwhile, crumble sausage into a large skillet. Add onions; cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., In a large bowl, combine the stuffing, sausage mixture and spinach. Transfer to a greased 11x7-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture., Bake at 400° until a thermometer reads 160°, 35-40 minutes. Sprinkle with Parmesan cheese; bake until bubbly, about 5 minutes longer.

SPINACH, SAUSAGE AND CHEESE BAKE

Steps:

• Brown sausage in skillet over medium high heat. Drain fat from skillet and stir in tomato sauce. Set mixture aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the spinach, cottage cheese, Parmesan cheese and egg. Mix well and spread mixture in the bottom of a 9x13 inch baking dish. Spoon sausage mixture over spinach mixture and top with mozzarella cheese.
• Bake in preheated oven for 40 minutes.

SAVORY SPINACH PIE

Steps:

• In a large skillet, saute onion in butter. Remove from the heat; stir in spinach, salt and nutmeg. , In a large bowl, combine the cottage cheese, cream, cheese and eggs. Stir in spinach mixture. Pour into pastry shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

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 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.

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.

SAVORY SAUSAGE AND SPINACH PENNE

Steps:

• Cook pasta according to directions on box.
• Cook oil and garlic until browned. Add sausage, brown, push to side of pan. Add spinach, cook until wilted. Add remaining ingredients and saute (about 15 minutes).
• Serve topped w/ parmesan cheese.

ITALIAN SAUSAGE AND SPINACH QUICHE

Steps:

• Preheat oven to 350 degrees.
• Bake pie shells for 5 minutes.
• Meanwhile, in a large mixing bowl thoroughly combine the remaining ingredients.
• Pour the filling into the pie shells.
• Bake for 35 to 45 minutes, or until set.

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.