Ingredients:
* PASTRY:
* 2 2/3 cups all-purpose flour
* 1 teaspoon salt
* 1 cup vegetable shortening
* 7 to 8 tablespoons ice water
*
* FILLING:
* 1 pound bulk sweet Italian sausage
* 2 tablespoons butter or margarine
* 3 cups coarsely chopped zucchini
* 1 teaspoon seasoned salt
* 1 package (10 oz.) frozen chopped spinach, thawed, squeezed dry
* 1 container (15 oz.) ricotta cheese
* 1 container (8 oz.) soft cream cheese with herbs and garlic
* 1 cup shredded mozzarella cheese
* 2 large eggs, lightly beaten
* 1 tablespoon hot pepper sauce
*
* EGG GLAZE:
* 1 large egg
1 tablespoon water
Method
1. Make pastry: Combine flour and salt in a large bowl. With a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle with water 1 tablespoon at a time, tossing with a fork just until mixture holds together. Shape into 2 balls, one slightly larger than the other; flatten into thick disks. Wrap well in plastic wrap and refrigerate until ready to use or overnight. 2. Heat oven to 425 degrees F. Brown sausage in a skillet over medium heat. Drain. 3. Meanwhile, melt butter in another skillet over high heat. Add zucchini, sprinkle with seasoned salt and cook just until tender. 4. Combine sausage, spinach, ricotta, cream cheese, mozzarella, eggs and pepper sauce in a large bowl. Stir in zucchini. 5. Make Egg Glaze: Whisk together egg and water in a small bowl; set aside. 6. On a lightly floured surface with a floured rolling pin, roll larger pastry into a 12-inch circle. Fit into a 10-inch pie plate. Spoon in filling. Roll remaining pastry into an 11-inch circle; make decorative cutouts for vents. Brush rim of pie with egg glaze and place remaining pastry circle on top. Press together edges and flute. Brush top of pie with remaining egg glaze. 7. Bake 15 minutes. Reduce oven temperature to 375 degrees F. and bake 35 to 45 minutes more, until golden. Cool on a wire rack 30 minutes. Serve warm or at room temperature.
Notes: Prep time: 35 minutes plus standing Baking time: 50 to 60 minutes Degree of difficulty: moderate
Number of servings: 10
