1 lb. bulk Italian sausage 6 eggs 2-10 oz. pkgs. frozen chopped spinach, thawed and squeezed dry 4 C. shredded mozzarella cheese 3/4 C. ricotta cheese 1/2 tsp. salt 1/8 tsp. garlic powder 1/8 tsp. pepper 1-10" pastry for a double crust pie 1 T. water
In a skillet, cook sausage over medium heat until no longer pink; drain. Separate 1 egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs. Add spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage; mix well. Line a 10" pie plate with bottom pastry; add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. If desired, cut out holly leaf and berry shapes from pastry scrapes; place on top crust. Beat water and remaining egg yolk; brush over top. Bake at 375F for 50 to 60 minutes or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before cutting.
My Italian grandmother from Agrigento would not believe how guests from all over the world are enjoying this Sicilian dish at our little B and B in the Amish country!