1 lb. sweet Italian sausage links, chopped
6 eggs
2 (10 oz.) frozen chopped spinach, thaw and drain
1 (16 oz.) pkg. Mozzarella cheese, shredded
2/3 c. (half of 16 oz. container) ricotta cheese
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
Pie crust for 2-crust pie
1 tbsp. water

Cook sausage in 10-inch skillet over medium heat until well browned, about 10 minutes. Spoon off fat. Reserve 1 egg yolk. In large bowl, combine the remaining eggs with sausage, spinach, Mozzarella cheese, ricotta cheese, salt, pepper, garlic powder. Set aside.

Prepare pastry for two-crust pie. Use a 9-inch pie plate. Put the bottom crust in and spoon sausage mixture onto pastry. Put top pastry on and cut slits in top.

In a small bowl, combine the reserved egg yolk with water and brush mixture over pie crust. Bake in 375 degree oven for 1 hour and 15 minutes. Let stand for 10 minutes, then cut into wedges. Can be served hot or cold.