"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-12-2019, 12:58 PM   #1
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,079
Ms. Mofet's Sausage & Spinach Pie

Ms. Mofet's Sausage & Spinach Pie

1 lb. Italian pork sausage (sweet, hot or combo), removed from casing
1.5 (10 oz.) boxes Frozen chopped spinach, thawed
8 - 10 cloves fresh garlic or to taste - chopped
Olive oil as needed
1 raw egg
Salt - to taste
Ground pepper - to taste
Ground red pepper flakes - to taste
8 oz. (≈2 C.) shredded Mozzarella cheese
1/4 C. Fresh grated romano & parmesan cheeses
1 Pie crust, unbaked
Egg wash - 1 egg & 1 TBSP. half & half, scrambled

Preheat oven to 375°F
Heat skillet and add several turns of oil.
Brown Italian sausage (removed from casing) and garlic.
Place egg, salt, pepper, red pepper flakes in lg. bowl and scramble.
Add spinach & cheeses and mix well.
Add sausage mixture to bowl and mix well.
Line pie plate with pie crust. Flute edge.
Brush bottom, sides and edge of crust with egg wash (add leftover egg wash to filling and mix in).
Place filling in pie plate and spread evenly.
Bake for about 30-45 minutes or until filling is browned on top and crust is golden.

Click image for larger version

Name:	sausage_spinach_pie_091019_1_IMG_6202.jpg
Views:	165
Size:	88.5 KB
ID:	36665

Click image for larger version

Name:	sausage_spinach_pie_091019_2_IMG_6204.JPG
Views:	30
Size:	137.7 KB
ID:	36666


Next time I make this I may add some sautéed onion.
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is online now   Reply With Quote
Old 09-12-2019, 01:51 PM   #2
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,798
This looks and sounds delicious MsM, thank you. Copied and pasted...
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 09-12-2019, 09:00 PM   #3
Sous Chef
 
Linda0818's Avatar
 
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 799
Keeping this one as well. Thanks!
Linda0818 is offline   Reply With Quote
Old 09-12-2019, 09:22 PM   #4
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,079
Thank you. Hope you enjoy it. Let me know.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is online now   Reply With Quote
Old 09-12-2019, 09:32 PM   #5
Sous Chef
 
Linda0818's Avatar
 
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 799
I love spinach and I love sweet Italian sausage, so this sound wonderful to me.
Linda0818 is offline   Reply With Quote
Old 09-13-2019, 10:25 AM   #6
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,483
All my favourite ingredients, including both hot and mild sausage.
I will assume you've squeezed the excess liquid from the thawed spinach?

Copied!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 09-13-2019, 09:29 PM   #7
Sous Chef
 
Linda0818's Avatar
 
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 799
Quote:
Originally Posted by dragnlaw View Post
All my favourite ingredients, including both hot and mild sausage.
I will assume you've squeezed the excess liquid from the thawed spinach?

Copied!
I don't know about this actual recipe, but when using frozen spinach, I always squeeze out the liquid.
Linda0818 is offline   Reply With Quote
Old 09-14-2019, 07:10 AM   #8
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,483
Up until about a year ago I would have agreed completely.

Then I happened across a recipe that specifically said NOT to squeeze! Don't even remember what the recipe was for, was just so surprised to read those directions. Never made the recipe, didn't interest me but always remembered the instruction.

LOL maybe that was the reason it didn't interest me.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 09-14-2019, 07:18 AM   #9
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,079
Quote:
Originally Posted by dragnlaw View Post
All my favourite ingredients, including both hot and mild sausage.
I will assume you've squeezed the excess liquid from the thawed spinach?

Copied!
I didn't squeeze the spinach. I didn't want the pie filling to dry out during baking. It came out just right.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is online now   Reply With Quote
Old 09-14-2019, 10:07 AM   #10
Sous Chef
 
Linda0818's Avatar
 
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 799
Oh! Well, okay, I'll try not to 'squeeze'
Linda0818 is offline   Reply With Quote
Old 09-14-2019, 01:31 PM   #11
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,476
Sounds good!

I'll give it a try minus the crust.
Aunt Bea is offline   Reply With Quote
Old 09-14-2019, 03:51 PM   #12
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,079
Thank you Aunt Bea.

Next time I will sauté some leeks or onions in butter then add to the filling mix.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is online now   Reply With Quote
Old 09-14-2019, 05:23 PM   #13
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 37,876
I think a bottom "crust" of caramelized onions would be good with this.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 09-15-2019, 08:18 AM   #14
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,483
Have suddenly realized I have all the ingredients on hand!

Will make this with the decision of... onions yes/no?

leeks yes/no?

crust yes/no....

oh my head hurts from all these decisions to make!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 09-15-2019, 11:30 AM   #15
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,079
Quote:
Originally Posted by dragnlaw View Post
Have suddenly realized I have all the ingredients on hand!

Will make this with the decision of... onions yes/no?

leeks yes/no?

crust yes/no....

oh my head hurts from all these decisions to make!
Yikes! I hope your heads feels better once you decide.
Please give details of what version you have made and how it turned out. And a picture would be really nice if possible.
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is online now   Reply With Quote
Reply

Tags
pie, recipe, sage, sausage, spinach

Ms. Mofet's Sausage & Spinach Pie [B][U]Ms. Mofet's Sausage & Spinach Pie[/U][/B] 1 lb. Italian pork sausage (sweet, hot or combo), removed from casing 1.5 (10 oz.) boxes Frozen chopped spinach, thawed 8 - 10 cloves fresh garlic or to taste - chopped Olive oil as needed 1 raw egg Salt - to taste Ground pepper - to taste Ground red pepper flakes - to taste 8 oz. (≈2 C.) shredded Mozzarella cheese 1/4 C. Fresh grated romano & parmesan cheeses 1 Pie crust, unbaked Egg wash - 1 egg & 1 TBSP. half & half, scrambled Preheat oven to 375°F Heat skillet and add several turns of oil. Brown Italian sausage (removed from casing) and garlic. Place egg, salt, pepper, red pepper flakes in lg. bowl and scramble. Add spinach & cheeses and mix well. Add sausage mixture to bowl and mix well. Line pie plate with pie crust. Flute edge. Brush bottom, sides and edge of crust with egg wash (add leftover egg wash to filling and mix in). Place filling in pie plate and spread evenly. Bake for about 30-45 minutes or until filling is browned on top and crust is golden. [ATTACH]36665[/ATTACH] [ATTACH]36666[/ATTACH] Next time I make this I may add some sautéed onion. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:57 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×