1 lb. Italian sausage, casing removed, cooked, crumbled
1 container (15 oz.) ricotta cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup KRAFT Shredded Mozzarella Cheese
3 egg s, divided
1/2 tsp. hot pepper sauce
1 pkg. (15 oz.) ready-to-use refrigerated pie crust s (2 crusts)
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Let's Make It
Mix sausage, ricotta cheese, spinach, cream cheese, mozzarella cheese, 2 of the eggs and hot pepper sauce in large bowl until well blended.
Roll out 1 pie crust on lightly floured surface to 12-inch circle. Place in 10-inch pie plate. Fill with sausage mixture.
Roll remaining pie crust to 12-inch circle; make decorative cutouts in pastry, if desired. Place pastry over filling. Seal and flute edges of pie. Decorate top with additional pie crust, cut into decorative shapes, if desired. Beat remaining egg; brush top of pastry.
Bake at 400°F for 35 to 40 minutes or until pastry is lightly browned. Serve warm or at room temperature.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.