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CHEESE-SPINACH-SAUSAGE PIE
serves 10

1 pound sweet Italian sausage links, chopped
6 eggs
2 -10 oz packages frozen chopped spinach, thawed and well drained
16 oz package mozzarella cheese, shredded
2/3 cup ricotta cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon garlic powder
pastry for 2 crust 9 inch pie
1 tablespoons water

In a 10 inch skillet over medium heat, cook sausages until well
browned, about 10 minutes, stirring frequently. Spoon off fat from
sausages. Reserve 1 egg yolk. In large bowl, combine remaining
eggs with sausage and next 6 ingredients.Prepare pastry. Divide
into 2 pieces, one slightly larger than the other. shape each piece
into a ball. On lightly floured surface with lightly floured rolling
pin, roll larger ball into a circle, 1/8 inch thick and 2 inches
larger all around than 9 inch pie plate. Line pie plate with pastry.
spoon mixture onto pastry. On lightly floured surface with lightly
floured rolling pin, roll remaining ball into 10 inch circle. with
knife, cut a small hole in center of pastry. Place pastry over
filling. with kitchen shears, trim pastry, leaving 1/2 inch overhang.
Fold overhang under and press gently all around rim to make stand
up edge. With knife, cut slits in pastry top.

In small bowl, combine reserved egg yolk with water. Brush top of
pie. Reroll pastry scrapes, with knife, cut to make decorative
design and place on top of pie. Brush design with egg-yolk mixture.
Bake in 375 deg oven for 1 1/4 hours or until pie is golden. Let
stand 10 minutes, then cut into wedges.

To serve cold: early in the day or day ahead, prepare recipe as
above. Refrigerate pie, uncovered, until well chilled. Cover with
plastic wrap or foil and refrigerate. Pie should be used within 2
days.

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