2 (10 ounce) boxes frozen chopped spinach, thawed and moisture squeezed out, as much as possible (after squeezing the moisture out, it's helpful to "break up" the clumps of spinach so they will mix into the pie ingredients better)
1 pound sweet Italian sausage, browned and crumbled, then drained well
double pie crust recipe, or 2 refrigerated pie crusts
grated parmesan cheese, optional
How to make it
Mix together ricotta and mozzarella cheeses.
Add beaten eggs and garlic; mix well.
Stir in spinach and cooked, crumbled sausage.
Place 1 pie crust in 10 inch glass pie plate; pour pie filling into crust.
Top filling with second crust, sealing the two crust edges together well.
Pierce top of pie crust a couple times with a fork to vent the pie.
Bake at 350 degrees, until pie crust is browned, about 50 to 60 minutes (I like to sprinkle some grated parmesan cheese over the top crust the last 10 minutes or so of baking - this is not necessary, but adds a nice flavor if you like parmesan)
Cut into serving size desired (for appetizer or main dish) and serve immediately.