"The holidays are extra special when we have these delightful recipe served for buffet."
INGREDIENTS
1 pound bulk Italian sausage
6 eggs
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
4 cups shredded mozzarella cheese
3/4 cup ricotta cheese
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 (10 inch) pastry for a double crust pie
1 tablespoon water
DIRECTIONS
Cook sausage until no longer pinkish in color. Drain well.
Take one egg and separate the white from the yolk. Place the egg white into a mixing bowl and add the rest of the eggs. Beat well before adding the spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage. Combine thoroughly.
Arrange a 10-inch pie plate with bottom pastry. Ladle in the filling and roll the rest of the pastry over the pie. Set this over the filling then trim the edges, seal and flute.
Pierce pastry with slits and garnish the top crust with a cut-out holly leaf and berry shapes using the pastry scraps. Beat water and the reserved egg yolk. Use mixture to brush the top.
Bake for an hour at 375 degrees F. Leave it for 10 minutes and cut into slices.
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