unbaked deep dish pie shell or regular pie shell and top crust
1 lb. sweet Italian sausage
4 eggs
1 (10 oz.) pkg. frozen spinach, thawed and well drained
1 (16 oz.) pkg. Mozzarella cheese, shredded
2/3 c. Ricotta cheese (1/2 (16 oz.) carton)
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder

Preheat oven to 375 degrees. Cook sausage until well browned, breaking into small pieces. Drain well. Reserve one egg yolk. In large bowl, combine remaining eggs with the sausage, the two cheeses, salt, pepper, and garlic powder. Pour into the pie shell. Flatten and wet the edge. Cut slits in the top crust piece and fit over the filling, turning the bottom edge up over the top and sealing well.

Allow top crust to thaw sufficiently before cutting. Mix a little water with the reserved egg yolk and brush over the top crust. Bake at 375 degrees for about an hour until golden.