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

Remove sausage meat from casings. In 10-inch skillet over medium heat, cook sausage until well browned, stirring frequently to break up sausage. 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 inches larger all around than 9-inch pie plate; use to line pie pan. Spoon sausage mixture into pie crust. Preheat oven to 375 degrees.

Roll remaining pastry 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 top. Mix reserved egg yolk with 2 teaspoons water and brush over top. Bake for 1 1/4 hours. Let stand 10 minutes before serving.