Spinach Pie

Prep Time 20

Cook Time 45

cooling 15

Servings servings

Calories 535kcal

3 oz Italian sausage link optional
1 tbsp Extra-virgin olive oil
16 oz Baby spinach
15 oz Ricotta cheese
2 Eggs
3 tbsp Pecorino Romano Cheese
1/3 cup Fresh mozzarella small pearl mozzarella balls or diced mozzarella small
1/2 lb Chicken breast boneless skinless cut into small bite sized pieces
Nonstick spray
2 Pie Crust see recipe or use store bought deep 9 inch pie crust need 1 top and 1 bottom

Preheat the oven to 375 degrees.
Optional: cook the sausage to an internal temperature of 155 degrees using a thermometer (if using) then set aside. Chop once cooled.
Heat a large pot on medium heat. Once hot, add the oil. Add the spinach to the pot (in batches if needed) while stirring continuously until it is wilted then place in a mesh strainer to drain. Allow it to cool and then squeeze out as much moisture as you can.
In a bowl whisk the ricotta, eggs, pecorino cheese, and mozzarella until smooth. Mix in the chicken, sausage and spinach. Season with salt and pepper, mix together well.
Lightly grease the pie tin (or baking vessel) with nonstick spray. Gently place the pie crust into the tin and tuck it in to fit the pan.
Pour the mixture evenly into one pie crust about 3/4 of the way up. Place the other pie crust on top. Crimp the edges of the pie crusts together using your fingers or a fork.
Using a fork, gently poke 6 - 8 evenly spaced holes in the top of the crust for ventilation.
Bake in the oven for approximately 40 to 50 minutes until the crust is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let sit for about 15 minutes before cutting into portions and serving.

Yields between 6 to 8 portions. Serve the leftovers for lunch with a salad if desired.