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

In skillet, cook sausage over medium heat until well browned, stirring frequently. Drain off fat. Reserve 1 egg yolk.

In large bowl, combine remaining eggs, cheese, sausage, spinach, ricotta, salt, pepper, and garlic powder. Set aside.

Prepare pastry. Divide into 2 balls, one slightly larger. Roll out larger ball 1/8 inch thick, 2 inches larger than pie pan. Line pan with dough and fill with sausage mixture. Roll out remaining dough. Cut a small circle in center. Place over filling, sealing edges. Cut slits in top.

In small bowl, combine reserved egg yolk with 1 tablespoon water. Brush top of pie with mixture. Bake in 375 degree oven for 1 hour, 15 minutes or until pie is golden. Let cool 10 minutes, then cut into wedges. 10 servings.