Shelly's Recipe

SPINACH PIE

Category: Quiche and Savory Tarts / Tartlettes

1 pound hot Italian-style turkey sausage, casing removed
1 (15 oz) container ricotta cheese
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 (8 oz) pkg cream cheese, softened
1 cup shredded mozzarella cheese
2 eggs, beaten
1/2 tsp dry mustard
Two 9-inch unbaked pie shells

Preheat the oven to 400. In a large skillet, brown the sausage over medium heat until crumbled and no pink remains. Remove from the heat and drain off the excess liquid; allow to cool slightly.

In a large bowl, combine the remaining except the pie shells; mix well. Stir in the sausage, then divide the mixture evenly into the pie shells. Bake for 30 minutes or until golden and warmed through. Serve immediately.

NOTE: Since you will be making two pies, you may want to serve one right away and allow the other one to cool. Then cover and freeze or refrigerate it until ready to rewarm and serve.

NOTE: I have used this for for breakfast, brunch, lunch, or even as a dinner side dish. Serves 6-8