1 lb. sweet Italian sausage links
6 lg. eggs
2 (10 oz.) pkgs. frozen, chopped spinach, thawed and well drained
1 (16 oz.) pkg. Mozzarella cheese, shredded (4 c.)
2/3 c. Ricotta cheese
1 (10 to 11 oz.) pkg. pie crust mix

About 2 hours before serving or day ahead:

Remove sausage meat from casings. In 10 inch skillet over medium heat, cook sausage until well browned, stirring frequently to break up sausage, about 10 minutes. Spoon off fat from skillet.

Reserve 1 egg yolk. In large bowl, combine remaining eggs and egg white with sausage, spinach, Mozzarella, and Ricotta.

Prepare pie crust mix as label directs for 2 crust pie. Divide pastry into 2 pieces (1 slightly larger); shape each piece into a ball. On lightly floured surface, with floured rolling pin, roll larger ball into a round 2 inch larger all around than 9 inch pie plate; use to line pie plate. Spoon sausage mixture into pie crust.

Preheat oven to 375 degrees. Roll remaining pastry ball into 10 inch round. Place pastry over filling. Trim pastry edge, leaving 1/2 inch overhang. Fold overhang under and press gently all around rim to make stand up edge. Cut slits in pastry top.

In cup, mix reserved egg yolk with 2 teaspoons water. Brush top of pie with some egg yolk mixture. Reroll scraps; cut to make decorative leaves and place on pie. Brush leaves with egg yolk mixture. Bake 1 1/4 hours or until crust is golden.

To serve hot, let pie stand 10 minutes, then cut into wedges. To serve cold, refrigerate pie, uncovered, until well chilled, then cover with foil or plastic wrap and refrigerate again until serving time.