3/4 lb. ground pork or bulk sausage, broken up
1/4 c. chopped onion
1 (10 oz.) pkg. frozen, chopped spinach, thawed and well drained
1 lg. sweet or white potato, peeled, and cut into 1/2 inch chunks
1 c. frozen thawed corn or 1 (8 oz.) can whole kernel corn
1 c. sliced, fresh mushrooms
1/2 tsp. dried thyme leaves, crushed
1/4 tsp. dried rosemary leaves, crushed
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. Mozzarella cheese
2 eggs, beaten
Pastry for 1 (9-inch) single crust pie
Toasted sesame seeds (optional)

In large skillet, cook pork with onion about 12 minutes or until meat is thoroughly cooked. Drain off excess fat. Stir in spinach, potato, corn, mushrooms, thyme, rosemary, salt and pepper until well mixed. Add the cheese and one of the beaten eggs. Spoon mixture into a 10x6x2 inch baking dish or a 1 1/2 quart casserole dish.

On a lightly floured surface, roll out pastry to 1 1/2 inches larger than baking dish. Place pastry over filling. Seal to edge of dish. Flute. Brush crust with remaining egg.

Sprinkle with sesame seeds, if used. Cover edges of pastry with foil (to prevent overbrowning). Bake at 400 degrees for 20 minutes. Remove foil. Bake about 20 minutes more or until crust is golden brown. Let stand 10 minutes before cutting and serving.

Good served with a crisp green salad with French dressing and Rose wine, if desired.