The basic recipe came from my mother, but I’ve added a few ingredients. The flavors blend so well, and it even tastes good cold. This makes a hearty supper, especially when you serve it with a side of pasta. \u2014Teresa Johnson, Peru, Illinois<\/p>\n","protected":false},"author":7061,"featured_media":22379,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,304328,304292,303966,306848,304268,307307,303991,307383,307404,324623,307764,304150,307614,304353],"categories-v2":[308500,309439,308319,308984,308481,308305,308495,309603,259483,310342,308515,310410,310435,309177,310729,309434,310591,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Spinach and Artichoke Pizza","post_link":"\/recipes\/spinach-and-artichoke-pizza\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps175485_TH153341B11_24_1b.jpg"},{"post_title":"Ham and Spinach Pie","post_link":"\/recipes\/ham-and-spinach-pie\/","post_image":"\/wp-content\/uploads\/0001\/01\/Mediterranean-Ham-Pie_EXPS_HCA19_206476_C09_12_4b.jpg"},{"post_title":"Sausage Spinach Pasta Bake","post_link":"\/recipes\/sausage-spinach-pasta-bake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Sausage-Spinach-Pasta-Bake_EXPS_TOHD24_49796_LeticiaAlmeida_09.jpg"},{"post_title":"Italian Sausage Casserole","post_link":"\/recipes\/italian-sausage-casserole\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps5445_C153811B09_09_7b.jpg"},{"post_title":"Spinach-Beef Spaghetti Pie","post_link":"\/recipes\/spinach-beef-spaghetti-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Spinach-Beef-Spaghetti-Pie_EXPS_MIOPBZ17_16201_B10_014_2b.jpg"},{"post_title":"Sausage & Spinach Calzones","post_link":"\/recipes\/sausage-spinach-calzones\/","post_image":"\/wp-content\/uploads\/2018\/04\/Sausage-Spinach-Calzones_EXPS_SDFM18_26276_C10_10_2b.jpg"},{"post_title":"Sausage Spinach Salad","post_link":"\/recipes\/sausage-spinach-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sausage-Spinach-Salad_EXPS_SDAM19_69089_E12_11_3b.jpg"},{"post_title":"Italian Sausage with Artichokes and Feta","post_link":"\/recipes\/italian-sausage-with-artichokes-and-feta\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps75915_SD153320C12_04_3b.jpg"},{"post_title":"Spinach Beef Pie","post_link":"\/recipes\/spinach-beef-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps18151_GB153642C01_07_6b.jpg"},{"post_title":"Italian Meatballs and Sausages","post_link":"\/recipes\/italian-meatballs-and-sausages\/","post_image":"\/wp-content\/uploads\/0001\/01\/Italian-Meatballs-and-Sausages_EXPS_THEDSC19_65344_C02_01_3b.jpg"},{"post_title":"Sausage-Spinach Pasta Supper","post_link":"\/recipes\/sausage-spinach-pasta-supper\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24545_DHC1145894D165.jpg"},{"post_title":"Potato Spinach Pie","post_link":"\/recipes\/potato-spinach-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21240_LT10350D39C.jpg"},{"post_title":"Spinach Pie","post_link":"\/recipes\/savory-spinach-pie\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_5521_JuliaHartbeck.jpg"},{"post_title":"Sausage Spinach Pizza","post_link":"\/recipes\/sausage-spinach-pizza\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sausage-Spinach-Pizza_exps39469_THHC1757658D15_RMS.jpg"},{"post_title":"Sausage Pie","post_link":"\/recipes\/sausage-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps847_MBM1450751D29A.jpg"},{"post_title":"Cheesy Sausage Spaghetti Pie ","post_link":"\/recipes\/cheesy-sausage-spaghetti-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cheesy-Sausage-Spaghetti-Pie-_exps13821_BSR1872341A02_17_1bC_RMS.jpg"},{"post_title":"Italian Sausage with Polenta","post_link":"\/recipes\/italian-sausage-with-polenta\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33947_LT966922D43D.jpg"},{"post_title":"Sausage Spaghetti Pie","post_link":"\/recipes\/sausage-spaghetti-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33554_SD1113248D55D.jpg"},{"post_title":"Sausage Spinach Manicotti","post_link":"\/recipes\/sausage-spinach-manicotti\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Italian-Sausage-and-Spinach-Pie_exps3073_TH133086D07_25_4b_RMS.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/italian-sausage-and-spinach-pie\/","name":"Italian Sausage and Spinach Pie","datePublished":"2018-01-01","dateModified":"2023-06-30","prepTime":"PT25M","cookTime":"PT50M","totalTime":"PT01H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Italian-Sausage-and-Spinach-Pie_exps3073_TH133086D07_25_4b_RMS.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"The basic recipe came from my mother, but I've added a few ingredients. The flavors blend so well, and it even tastes good cold. This makes a hearty supper, especially when you serve it with a side of pasta. —Teresa Johnson, Peru, Illinois","recipeIngredient":["1 pound bulk Italian sausage","1 medium onion, chopped","6 large eggs","2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry","4 cups shredded mozzarella cheese","1 cup ricotta cheese","1\/2 teaspoon garlic powder","1\/4 teaspoon pepper","Pastry for double-crust pie","1 tablespoon water"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain."},{"@type":"HowToStep","text":"Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper."},{"@type":"HowToStep","text":"Preheat oven to 375\u00b0. On a lightly floured surface, roll one half of pastry dough to a 1\/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1\/8-in.-thick circle. Place over filling; trim, seal and flute edge."},{"@type":"HowToStep","text":"In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top."},{"@type":"HowToStep","text":"Bake until golden brown, 50 minutes. Let stand 10 minutes before serving."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 608 calories","fatContent":"40g fat (19g saturated fat)","cholesterolContent":"248mg cholesterol","sodiumContent":"787mg sodium","carbohydrateContent":"33g carbohydrate (6g sugars","fiberContent":"1g fiber)","proteinContent":"28g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.785714,"reviewCount":14,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCar"},"reviewBody":"
This spinach pie recipe was a big hit at a pie party. Every bit was gobbled up to rave reviews. I have some good friends that are vegetarian so I substituted Beyond Meat Hot Italian sausage for the pork sausage. No one suspected. They loved it. Make sure you saut\u00e9 the sausage with the onion. It will help it keep its consistency. And, I added oregano, basil and parsley to give a good Italian flavor. You can add a little more garlic too! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCupcake"},"reviewBody":"Very good! Great flavor and a pretty quick meal. I usually make my own pie crust but chose to use store-bought this time. Still very good. I forgot to thaw the spinach so I just added it to the meat once the meat was done and heated it until thawed. That worked pretty well but ended up juicy. Next time, I will drain the liquid before mixing everything else in.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBug"},"reviewBody":"I used half the mozzarella, but otherwise made it as written, and it was delicious. Most of my children liked it, too. It holds together well, but I would definitely let it cool AT LEAST the 10 minutes listed, lest it be watery.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFlame"},"reviewBody":"A very hearty meal good for breakfast lunch or dinner. We loved it. I think I may experiment by adding some pepperoni and sliced black olives with a little less mozzarella. For breakfast the next morning we served this with a side of home made tomatillo salsa. Yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBattery"},"reviewBody":"This was very delicious and not complicated to make, especially because I used pre-made crust. With a regular size pie pan, the recipe was definitely enough for 2 good-sized pies, so that's what I made. I took the suggestions of others and used 3 cups mozzarella and 2 cups ricotta. My family loved it, and we're looking forward to reheating the second one!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveGoggles"},"reviewBody":"There should be more reviews for this recipe it's AWESOME and it makes so much ... it's a huge pie. It was a huge hit when made for a birthday party along with other Italian fare. TRY IT won't be disappointed!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Gold8Ball"},"reviewBody":"This is a fabulously delicious recipe. I mixed in some leftover cooked mushrooms and only used a bottom crust. Will make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveSushi"},"reviewBody":"Great used spicy sausage, a little more ricotta and a little less mozzerella (what was in the fridge)Turned out well, looks impressive!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBowtie"},"reviewBody":"It was delicious i loved it it was awesome!!! I think I liked the crust and the spinach the best but it's good with the sausage.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCandy"},"reviewBody":"My family did not enjoy the taste.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueRadio"},"reviewBody":"Absolutely delicious. Recipe is enough for 2 pies. One to eat and one for the freezer.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPuzzle"},"reviewBody":"Always made for family on Christmas morning. Delicious and very hearty. I always bought part skim mozz and low fat ricotta not sure how it effects calories\/fat but so worth it regardless. Great for any meal! Breakfast, lunch, brunch or dinner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCoffee"},"reviewBody":"My mother used to make this recipe and I always loved it. I first tried using the Jimmy Dean Recipe and it was good but using Italian sausage is a lot tastier. I only go with the shredded mozzarella and I also add a can of mushrooms stems and pieces. The trick of this is watching that the pie does not get too watery. So make sure the mushroom can gets really drained and watch that frozen spinach I use stouffers that it does not get too watery. Keep an eye on it. This pie tastes even better heated in a Mike after a night in the fridge.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFan"},"reviewBody":"Absolutely yummy! Perfect for brunch, lunch or dinner! Only things I did differently was use refrigerated store bought crusts and added about 1 tsp dry mustard. And I used hot Italian sausage!. A real keeper!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"3073","romance_copy_dek":"The basic recipe came from my mother, but I've added a few ingredients. The flavors blend so well, and it even tastes good cold. This makes a hearty supper, especially when you serve it with a side of pasta. —Teresa Johnson, Peru, Illinois","enhanced_recipe_title":"Italian Sausage and Spinach Pie","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound bulk Italian sausage","IngredientText":"1 pound bulk Italian sausage"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium onion, chopped","IngredientText":"1 medium onion, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 large eggs","IngredientText":"6 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry","IngredientText":"2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 cups shredded mozzarella cheese","IngredientText":"4 cups shredded mozzarella cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup ricotta cheese","IngredientText":"1 cup ricotta cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon garlic powder","IngredientText":"1\/2 teaspoon garlic powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Pastry for double-crust pie","IngredientText":"Pastry for double-crust pie"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon water","IngredientText":"1 tablespoon water"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Italian-Sausage-and-Spinach-Pie_exps3073_TH133086D07_25_4b_RMS.jpg","RecipeId":3073,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Italian Sausage and Spinach Pie Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Italian-Sausage-and-Spinach-Pie_exps3073_TH133086D07_25_4b_RMS.jpg","ContributorId":null,"Firstname":"Teresa","Lastname":"Johnson","ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 25 min. Bake: 50 min. + standing","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Italian Sausage and Spinach Pie","SubmittedTitle":"Italian Sausage and Spinach Pie","RecipeTypeId":1,"RecipeURL":"italian-sausage-and-spinach-pie","AverageRating":4.79,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":25,"CookTimeInMinutes":50,"TotalTimeInMinutes":75,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Italian Sausage and Spinach Pie","OriginalSourceProject":"Italian Sausage and Spinach Pie","ContestPlacement":"Midwest Winner","Trailer":"Pastry for double-crust pie (9 inches): <\/b>Combine 2-1\/2 cups all-purpose flour and 1\/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1\/3 to 2\/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half and shape into disks; wrap in plastic wrap and refrigerate 1 hour.","Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"The basic recipe came from my mother, but I've added a few ingredients. The flavors blend so well, and it even tastes good cold. This makes a hearty supper, especially when you serve it with a side of pasta. —Teresa Johnson, Peru, Illinois","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain.","SequenceNo":1},{"Direction":" Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper.","SequenceNo":2},{"Direction":" Preheat oven to 375\u00b0. On a lightly floured surface, roll one half of pastry dough to a 1\/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1\/8-in.-thick circle. Place over filling; trim, seal and flute edge. ","SequenceNo":3},{"Direction":" In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top.","SequenceNo":4},{"Direction":" Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.","SequenceNo":5}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Dinner Recipes","ID":94278},{"Name":"Sausage Dinner Recipes","ID":94810}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Asian Dinners","ID":89452},{"Name":"Asian Recipes","ID":89444},{"Name":"Cuisine","ID":0},{"Name":"Indian Recipes","ID":89660},{"Name":"Italian Dinners","ID":89708},{"Name":"Italian Recipes","ID":89684}],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Onions","ID":102029}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Dinner Recipes","ID":107489},{"Name":"Taste Recipes Magazine Recipes","ID":107265}],"WinningRecipes":[{"Name":"Winning Recipes","ID":0},{"Name":"Winning Dinner Recipes","ID":107215}],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Winning Recipes","ID":304353},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Pie Pan","ID":303991},{"Name":"Ingredients","ID":306848},{"Name":"Meat & Poultry","ID":307307},{"Name":"Pork","ID":307383},{"Name":"Pork Sausages","ID":307404},{"Name":"Spinach","ID":307764},{"Name":"Vegetables","ID":307614},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Techniques","ID":304150},{"Name":"Baking Casseroles & Savories","ID":304162},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 piece: 608 calories, 40g fat (19g saturated fat), 248mg cholesterol, 787mg sodium, 33g carbohydrate (6g sugars, 1g fiber), 28g protein. ","NoOfRatings":14,"GoogleImage16x9":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/toh\/GoogleImages\/Italian-Sausage-and-Spinach-Pie_exps3073_TH133086D07_25_4b_RMS.jpg","GoogleImage4x3":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/toh\/GoogleImagesPostCard\/Italian-Sausage-and-Spinach-Pie_exps3073_TH133086D07_25_4b_RMS.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[{"CookingTipType":"Editor's Note","CookingTipTitle":"Dough for double-crust pie","CookingTipText":"Combine 2-1\/2 cups all-purpose flour and 1\/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1\/3 to 2\/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour."}],"RecipeSpecificCookingTips":[],"CommentCount":0,"RatingCount":0,"RecipeCommentDetails":[]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Italian Sausage and Spinach Pie"}},"analytics":[],"yoast_head":"\n