kale and sausage pie
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.
prep time
45 Min
cook time
1 Hr
method
---
yield
8
Ingredients
- 1 pound italian sausage, no casings
- 4 cloves garlic, chopped
- 3 - leeks, thinly sliced (discard green tops)
- 6 - eggs
- 20 ounces fresh kale, blanched, squeezed dry and chopped finely in food processor
- 4 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons lemon juice
- 1 - 10-inch pastry for a double crust pie
- 1 tablespoon water
- - fresh nutmeg to taste
How To Make kale and sausage pie
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Step 1In a skillet over medium heat, saute sausage, leek, and garlic. (If you like things spicy, add a pinch or two of red pepper flakes.)
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Step 2Separate 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.
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Step 3Line 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.
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Step 4Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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