Spinach Sausage Pie Recipe - Cooking Index
Spinach Sausage Pie Recipe - Cooking Index
| 1 lb | 454g / 16oz | Bulk Italian sausage |
| 1 | Frozen chopped spinach - thawed, well drained | |
| 1 | Tomato sauce | |
| 1 | Sliced mushrooms - drained | |
| 1/3 cup | 48g / 1.7oz | Fine dry seasoned breadcrumbs |
| 1 | Sliced pimientos - drained | |
| 1 | Loaf frozen whole wheat or rye - thawed bread dough | |
| 1 tablespoon | 15ml | Butter or margarine - melted |
For the filling: In a large skillet cook sausage until brown; drain. Stir in the spinach, tomato sauce, mushrooms, bread crumbs and pimiento; set aside.
For the pie: On a lightly floured surface, roll 2/3 of the dough into an 11 inch circle. Carefully place in a greased 9-inch Springform pan, patting dough 1 inch up the sides. Add filling. On a lightly floured surface, roll remaining dough into a 10 inch circle. Cut into 10 to 12 wedges. Arrange wedges atop filling, slightly overlapping edges and sealing ends to bottom crust along edge of pan.
Brush top with margarine or butter. Bake at 375F for 30 to 35 minutes or until crust is golden brown. If necessary, cover with foil the last 10 minutes of baking to prevent over-browning. Cool on a rack 10 minutes. Remove sides of pan.
Serve warm.
Makes 10 to 12 appetizer wedges.
Source:
unknown cookbook
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