|Ricotta Spinach Sausage Easter Pie|
Don’t you hate when life gets in the way of your other passions. This post should have been up weeks ago. If only I was more efficient with schedule planning for this blog, you would've seen this pie the week before Easter.
But alas, since the idea to make this actually struck me the Saturday afternoon before Easter, I knew there was no way to edit the video and write the post in time.
But I did film the process hoping to bring it to you just a few days late. That didn’t happen either. You see, to further complicate my schedule, I've been dealing with some horrendous basement flooding every time it rains. It appears that my backyard needs to be torn up and new concrete needs to be poured. I’m behind with everything.
Enough with my ranting and complaining … May I present the Easter pie.
All is not lost folks. With its savory blend of three cheeses to compliment the sautéed garlicky spinach and sweet Italian sausage, this pie would be an outstanding addition to any spring gathering.
Mother’s day is just around the corner.
Did you hear that kids? Mother’s day is coming. Read the recipe. Watch the video and make this for your moms. Or at least make her something from the heart. We all love that stuff.
Ricotta Spinach Sausage Easter Pie
Prep time: 1 hour
Cook time: 45 min
- gluten free cream cheese pie crust (I used 1 1/2 crusts of the double crust batch I demonstrated in my apple turnover video)
- 12 oz frozen spinach,defrosted
- 2 cloves garlic, chopped
- ¼ tsp red pepper flakes
- 1 tablespoon olive oil
- 4 links of Italian sausage
- 16 oz ricotta
- 3 eggs
- 2 oz pecorino romano, grated
- 4 oz shredded asiago, grated
- ¼ tsp garlic powder
- salt and black pepper to taste
- Sauté the spinach, garlic, and red pepper flakes in a tablespoon of olive oil with some salt and pepper to taste then set aside to cool.
- Pan fry the sausage until cooked then chop into small pieces, return it to the pan and saute for another 3 minutes to develop more flavor then set aside to cool.
- Line the bottom of a 9 inch spring form pan with parchment and place it onto a baking sheet.
- Roll the pie crust large enough to fit the pan and come up the sides by about 1 ¾ inches. If the crust falls apart as you place it in the pan piece it together and press it in place then chill.
- For the lattice roll a 10 x 5 inch rectangle then use a ravioli cutter or knife to divide the dough into 6 long strips and chill while you make the filling.
- For the filling combine the ricotta, eggs, pecorino romano, asiago, garlic powder, and black pepper and stir to combine.
- Add the spinach and sausage to the filling and stir until the mixture is homogeneous then fill the pie shell and use the back of a spoon or spatula to smooth out the top.
- Place three lattice strips onto the pie parallel to each other and three more strips perpendicular to the first ones.
- Trim the lattice ends with a small paring knife and brush with an egg wash (one egg yolk mixed with a tablespoon of cream)
- Bake the pie in a preheated 375°F (or 190 °C) oven for 45 minutes then allow it to cool for 15 minutes before you remove it from the spring form pan to cool completely. See notes.
- This pie is typically served at room temperature or even slightly chilled. I refrigerated my pie overnight then took it out about 2 hours before serving to bring it closer to room temperature.
- I made a double pie crust recipe and used 1 crust to fill the pan and about a half a crust recipe to roll into the 10 x 5 inch rectangle for the lattice. The remaining half crust was used a week later to make 2 large apple turnovers.