Ingredients
1 pound bulk Italian sausage1 medium onion, chopped6 large eggs2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry4 cups shredded mozzarella cheese1 cup ricotta cheese1/2 teaspoon garlic powder1/4 teaspoon pepperPastry for double-crust pie1 tablespoon water
Preparation
In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain.
Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper.
Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling; trim, seal and flute edge.
In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top.
Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.
