Italian Sausage and Spinach Pie

This is one of my new favorite recipes-so easy, yet it looks like you spent all day in the kitchen! Pair it with an Italian dressing-tossed green salad and buttered garlic bread for a complete Italian meal.
Italian Sausage and Spinach Pie

1 lb bulk Italian sausage

1/2 cup chopped onion

5 eggs

1 egg white

1 10-ounce pkg frozen chopped spinach, thawed and well drained

2 cups shredded mozzarella cheese (8 ounces)

1/2 of a 15 ounce carton part-skim ricotta cheese (about 1 cup)

1/2 teaspoon garlic powder

Pastry for a double crust 9 or 10 inch pie

1 egg yolk

1 tablespoon water

1. In a large skillet cook sausage and onion over medium heat until sausage is brown and onion is tender;drain. Set aside.

2.In a large bowl whisk together the whole eggs and 1 egg white. Stir in spinach, mozzarella cheese, ricotta cheese, garlic powder, and sausage mixture.

3.Divide the pastry in half. Line an ungreased 9 or 10 inch pie plate with one pastry circle. Transfer sausage mixture to the pastry lined pie plate. Trim pastry to edge of pie plate. Cut slits in remaining pastry circle. Place on filling. Trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. In a small bowl whisk together egg yolk and the water. Brush top of pastry with egg yolk mixture.

4.Bake at 375 for 50-55 minutes or until top is golden. Cover the edges with foil, if necessary, to prevent overbrowning. let stand for 10 minutes before serving.

* I think I will add mushrooms or artichokes next time!

Cut into wedges and ENJOY!