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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 288.2
  • Total Fat: 15.5 g
  • Cholesterol: 38.0 mg
  • Sodium: 885.8 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 0.3 g
  • Protein: 16.1 g

View full nutritional breakdown of Sausage and Spinach Pie calories by ingredient
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Sausage and Spinach Pie

Submitted by: SHAWNDYK

Introduction

I modified this recipe from one I found in Midwest Living to make it more diet-friendly. I have NOT tried it yet, but all reviews of the original say it's amazing, so I have high hopes! The nutrition information does not include the optional dipping sauce. I modified this recipe from one I found in Midwest Living to make it more diet-friendly. I have NOT tried it yet, but all reviews of the original say it's amazing, so I have high hopes! The nutrition information does not include the optional dipping sauce.
Number of Servings: 10

Ingredients

    1 pound bulk turkey Italian sausage
    1.5 cup egg substitute
    2 10-ounce packages frozen chopped spinach, thawed and drained
    2 cups shredded fat free mozzarella cheese (8 ounces)
    2/3 cup part skim ricotta cheese
    1/2 teaspoon salt
    1/8 teaspoon garlic powder
    1/8 teaspoon pepper
    2 Rolled Pie Crusts

    Pizza sauce or pasta sauce, warmed (optional)

Directions

1 In a skillet, brown sausage. Drain off fat.

2 In a mixing bowl, stir together the 1 1/4 cups egg substitute, spinach, mozzarella, ricotta, salt, garlic powder, and pepper. Stir in sausage.

3 Put 1 pie crust into a 9- or 10-inch pie plate. Fill with the sausage mixture. Trim pastry to 1/2 inch beyond edge of pie plate.

4 Cut slits into the remaining pie crust to allow steam to escape. Place on top of filling; trim to 3/4 inch beyond edge of pie plate. Fold top crust under bottom crust. Flute edge. If you like, cut decorative shapes from the pastry scraps and place on top crust. Brush remaining egg substitute over the crust.

5 Bake in a 375 degree F oven for 1-1/4 hours or until crust is golden and filling is set. Cool in pie plate on wire rack for 10 minutes. Serve warm. Serve with heated pizza sauce or pasta sauce spooned over the top, if you like.

*Note I decided to put this in a 9x13 baking dish instead of a traditional pie pan. It required some extra work with the pie crust, but I like how the pieces divided up this way much better (it's HARD to cut a pie shape into 10 pieces!!).

Serving Size: Makes 10 servings






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