Kale and Sausage Pie

Camille Carnahan

By
@camillecarnahan

This tasted as if quiche and stuffed shells filling had a baby. Really cheesey, hardy and just the dish to convert people who say they don't like greens.


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Rating:

Serves:

8

Prep:

45 Min

Cook:

1 Hr

Ingredients

1 lb
italian sausage, no casings
4 clove
garlic, chopped
3
leeks, thinly sliced (discard green tops)
6
eggs
20 oz
fresh kale, blanched, squeezed dry and chopped finely in food processor
4 c
shredded mozzarella cheese
1 c
ricotta cheese
1 tsp
salt
1/4 tsp
pepper
2 tsp
lemon juice
1
10-inch pastry for a double crust pie
1 Tbsp
water
fresh nutmeg to taste

Directions Step-By-Step

1
In a skillet over medium heat, saute sausage, leek, and garlic. (If you like things spicy, add a pinch or two of red pepper flakes.)
2
Separate one egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs. Mix in kale, mozzarella cheese, ricotta cheese, salt, pepper, nutmeg, lemon juice, and sausage mixture.
3
Line a deep 9 or 10-inch pie dish with bottom pastry (with a 9-inch dish you will likely have leftover filling). Add filling. Cover with top pastry. Trim, seal and flute edges. Cut slits in top. Beat water and remaining egg yolk; brush over top.
4
Bake at 425 degrees for 20 minutes, then lower heat to 400 degrees for another 30 minutes (cover pie edges with foil if getting too brown) or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before cutting.

About this Recipe

Course/Dish: Pies
Regional Style: Italian
Hashtags: #cheese, #sausage, #kale