1 lb. sweet Italian sausage
Crumble, cook thoroughly (not just browned) and drain the sausage.
2 (10 oz.) pkg. frozen spinach, thaw, squeeze dry
16 oz pkg. shredded Mozzarella cheese
2/3 c. Ricotta cheese
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
Crust for a 2 crust pie or crescent rolls
6 eggs - reserve 1 yolk which you mix with 1 tbsp. cold water
After sausage is cooked and spinach is drained, in separate large bowl beat eggs, add cheese and spice, mix, add sausage and spinach.
First way to form: In pie crust, brush top with yolk mixture; vent top; bake 1 hour and 15 minutes. Cool 10 minutes. Serve.
2nd alternative: Grease 10 inch pan, add mixture, mound in center; cover lightly (not touching, like tent) with foil. Bake at 375 degrees for 1 hour. Then flatten crescent roll seams and cover pie. Bake until golden brown, about 15 minutes. Let set 10 minutes, then serve hot.
