- 1 pound bulk Italian sausage
- 1 medium onion, chopped
- 6 eggs, beaten
- 1 package JJ’s Pantry Spinach Dip Mix
- 4 cups (16 ounces) shredded mozzarella cheese
- 1 cup ricotta cheese
- pie shells for a two crust-pie (10 inches)
- 1 tablespoon water
In a skillet, brown sausage and onion until the sausage is done and onion is tender. Drain.
Separate 1 egg and set aside the yolk.
In a mixing bowl, beat the remaining egg white and whole eggs. Stir in the sausage and onion, Dip Mix, mozzarella, ricotta. Line a 10-in. pie plate with bottom pastry. Add filling.
Top with upper crust, seal and flute edges. Cut slits in top crust. Combine water with reserved egg yolk brush over top crust.
Bake at 375° for 50 minutes or until golden brown.
Let stand 10 minutes before serving.