Savory Sausage and Spinach Pie
Warm, hearty, and bursting with flavor, this Savory Sausage and Spinach Pie is the ultimate comfort food for any occasion. Encased in a flaky, golden pie crust, the filling combines the bold richness of ground pork sausage with the earthiness of fresh spinach, all tied together with a creamy mixture of Parmesan cheese, nutmeg, and a hint of garlic. Perfectly seasoned and baked to golden perfection, this dish is as satisfying to make as it is to eat. Whether served as a main course for brunch, lunch, or dinner, this easy-to-follow recipe is a crowd-pleaser that's ready in under 90 minutes. Experience the perfect balance of flavors and textures—this luscious pie is an irresistible way to bring everyone to the table!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 pound ground pork sausage
- 6 cups fresh spinach leaves
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cups heavy cream
- 0.5 cups grated Parmesan cheese
- 0.25 teaspoons nutmeg, freshly grated
- 1 teaspoons salt
- 0.5 teaspoons black pepper, freshly ground
- 2 large eggs, beaten
- 2 sheets ready-made pie crust
- 1 tablespoon egg wash (1 egg mixed with 1 tablespoon of water)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and melt the butter.
Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the ground pork sausage to the skillet and cook, breaking it apart with a wooden spoon, until fully browned and no longer pink. Drain any excess fat.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring frequently, until wilted. Remove the skillet from heat and let the mixture cool slightly.
In a small bowl, whisk together the flour, milk, and heavy cream until smooth.
Pour the milk mixture into the skillet with the sausage and spinach. Return to medium heat and stir constantly until the mixture thickens, about 3-5 minutes.
Stir in the Parmesan cheese, nutmeg, salt, and black pepper. Remove from heat and allow to cool for 5 minutes.
Once the mixture has cooled slightly, whisk in the beaten eggs until fully incorporated.
Roll out one sheet of the pie crust and gently press it into a 9-inch pie dish. Trim any overhang.
Pour the sausage and spinach filling evenly into the prepared crust.
Roll out the second sheet of pie crust and place it over the filling. Trim any overhang, then crimp the edges to seal the pie.
Brush the top crust with the egg wash for a golden finish. Use a small knife to cut a few slits in the top crust to allow steam to escape.
Place the pie in the preheated oven and bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
5008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 370.2 g | 475% | |
| Saturated Fat | 143.7 g | 718% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1073 mg | 358% | |
| Sodium | 9032 mg | 393% | |
| Total Carbohydrate | 276.0 g | 100% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 26.6 g | ||
| Protein | 158.0 g | 316% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 1239 mg | 95% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1864 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
