1 lb. Italian sausage, casing removed, cooked, drained, crumbled
15 oz. Ricotta cheese
10 oz. chopped spinach, thawed, well drained
8 oz. soft cream cheese
1 c. (4 oz.) shredded Mozzarella cheese
2 eggs
1/2 tsp. hot pepper sauce
15 oz. pkg. refrigerated pie crusts (2 crusts)

Preheat oven to 400 degrees. In large bowl, mix all ingredients except pie crusts. On lightly floured surface, roll out one pie crust to a 12 inch circle. Place in pie plate and fill with sausage mixture. Roll remaining pie crust and place pastry over filling. Seal and flute edges. Beat one egg, brush top of pastry. Bake 35-40 minutes or until lightly browned. Serve warm or at room temperature.