Spinach and Sausage Pie
Popular Restaurant Casserole Recipe
For the restaurant recipe for this Spinach and Sausage Pie Casserole you should select your favorite sausage, one that will give the casserole "the punch" you prefer.
My personal favorite is a good Polish sausage. That is the way I make it to serve at the restaurant and the guests really enjoy it.
I do not recommend using fresh spinach for this restaurant recipe. You would have to cook a very large pot of spinach to achieve the amount called for in this casserole recipe and then you would have to squeeze out all the moisture and chop it.
Spinach and Sausage Pie Casserole
Popular Restaurant Casserole Recipe
Preparation time: 30 minutes. Serves 6-8 depending on portion.
Cooking Conversion Table
Ingredients:
1 pound thinly sliced Polish sausage or Italian sausage or
Andouille Sausage
4 eggs, beaten
One 10 ounce package of frozen spinach, thawed and squeezed dry
8 ounces (2 cups) Mozzarella cheese, shredded
1 1/2 cups cream-style cottage cheese
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
2 basic pie crusts (see below)
1 beaten egg (separate container from other eggs, use to brush crusts)
1 tablespoon water
Instructions:
Heat a skillet over medium heat and cook the sausage until browned
Drain well
Combine the four beaten eggs, the spinach, the cheese, the cottage cheese, the milk and the seasonings in a mixing bowl
Stir in the sausage and pour into the bottom crust in a pie pan
Moisten edges of crust with water and place the top crust on the pie crimping the edges
Combine the one beaten egg and the tablespoon of water and brush this mixture over the top pie crust
Cut slits in the crust to allow for venting
Bake in a 350 degree F oven for 40 minutes
Cover the edges of the pie with foil and bake 35 minutes more
Remove from oven and let stand 10 minutes before cutting
Pie Crust Recipe
Ingredients:
2 1/2 cups of flour
1 1/2 teaspoon salt
3/4 cup plus 1 1/2 tablespoons of shortening
1/2 cup of ice water
Instructions:
Combine the flour and the salt in a mixing bowl
Add the shortening and blend with a pastry blender until crumbly and the size of peas
Slowly add most of the ice water until the mixture holds together
If too dry, add the remaining ice water (the dough should not be too dry or too wet)
Gently (or the dough will get tough) knead the dough into a ball and divide it into two pieces
Roll each piece on a lightly floured surface or pastry cloth and gently pat one piece into your pie pan (do not stretch the crust or it will shrink when baking)
Use the other piece for the top of the spinach and sausage pie
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The restaurant recipe for this spinach and sausage pie casserole is really complemented when served another favorite restaurant recipe ...the
Endive Salad with Apples, Walnuts and Bleu Cheese.
If you are short on time you can purchase a quality pie crust at a supermarket.
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Enjoy your Spinach and Sausage Pie Casserole and the company of those your share it with! Enjoy all of these real restaurant recipes.
Donna
Bookmark Real Restaurant Recipes
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