2 tsp. olive oil
13 oz. hot Italian sausage, casings removed
1/2 c. chopped onion
2 1/2 c. blanched broccoli flowerets
1 tsp. dried basil
1/4 tsp. crushed fennel seed
1/4 tsp. salt
1 c. ricotta cheese
1/2 c. eggs, beaten
2 tsp. milk
1 tbsp. grated Parmesan cheese
Your favorite refrigerated 2-crust pie crust

In large non-stick pan, heat oil over medium-high heat, add sausage (can use turkey sausage). Cook 6-7 minutes, breaking into small pieces. Brown, remove, and drain. Add onion to skillet; cook, stirring 2-3 minutes, stir in broccoli, basil, fennel seeds, and salt. Cook 4-5 minutes until broccoli is tender, transfer to bowl.

Combine ricotta cheese, eggs, milk and Parmesan cheese. Preheat oven to 350 degrees. Spray 9-inch springform pan with Pam. Roll out half of pie dough to 1/8 inch thick circle. Line bottom and 3/4 up the side with dough, press firmly.

Spoon half the broccoli mixture into the crust; top with half the sausage.

Spoon all of the ricotta mixture over the sausage; top with remaining broccoli mixture and sausage.

Roll out remaining dough into 1/8 inch circle larger than 10 inches. Tuck overlapping dough down inside pan, pinching to join and seal dough.

Cut slits in top with knife.

Bake 50-55 minutes until golden brown. Cool 15 minutes. Unmold and serve or refrigerate and serve later.

8 servings.

May be frozen and re-heated in microwave.