Italian Sausage and Spinach Pie

Perfect for a breakfast, brunch or dinner!  This was breakfast at the Straight Arrow Ranch with wonderful friends and chef Laurie!!!

Italian Sausage and Spinach Pie

1 lb. bulk Italian sausage

1 medium onion, chopped

6 eggs, beaten

1 (10-oz.) pkg. frozen chopped spinach, thawed and well drained

4 cups shredded mozzarella cheese

1 cup ricotta cheese

1/2 tsp. garlic powder

1/4 tsp. pepper

pastry for a two-crust pie (10-inches)

1 T. water

In a skillet, brown sausage and onion until sausage is done and onions is tender. Drain. Separate one egg and set aside the yolk. In a mixing bowl, beat the remaining egg white and whole eggs. Stir in sausage and onion, spinach, mozzarella, ricotta, garlic powder and pepper. Line a 10-inch pie pan 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 350 degrees for 60 minutes. Let stand 10 minutes before serving.