Almost a month since my last posting, after hosting a Holiday meal (Easter, later to post), plenty of leftovers and a bit of take out, not to mention recipes that were not considered blog worthy, and being tired from work, I did manage to rise early today as a Saturday weekend, perhaps the beginning of spring and/or the fact that crashed out early for a Friday night ! , sifted through some pictures, and after the coffee kicked in, drafted up this post ! Good Morning !,
ON WITH THE RECIPE !
Similar to a quiche , but more filling, keeps well serves hot or cold.
prepare a two crust pie crust recipe, a bit sloppy , I made the crust.
You can cheat and get the store bought crust.
mix up the ingredients
place in the uncooked pie shell, Diane made the filling.
roll out the top crust, if you didn’t do this yet.
cut slits for venting, OK , not very creative here, a bit too large vents.
bake the pie , let cool.
serve up, with a beer ! A mild Stout
Basic recipe:
cook up the sausage, 1 lb of Italian sausage links, chopped, we prefer spicy sausage, breakfast links work good here too.
Drain off the fat
Reserve an egg yolk out of 6 eggs, and mix with the remainder eggs:
2, 10 oz packs of frozen spinach, thawed and moisture removed. Figure the equivalent if you want fresh spinach.
16 oz of mozzarella cheese, shredded
2/3 cups ricotta cheese
1/2 teaspoon salt, 1/8 teaspoon of each pepper and garlic powder
the rest is obvious, spoon the mix into the shell, cover with the top crust.
use the reserved yolk to brush the top crust.
Bake this baby at 375 degrees for 1 and 1/4 hours , till top is golden.
let cool 15 -20 minutes slice and serve.
Bake a day ahead, cool and refrigerate for your party.
Makes a great gift for your friends ….DONE !
Metro Blog 
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