Happy New Year's Eve Eve!

You know, with Christmas, my birthday, and New Year's Eve all coming together inside a week, it's no wonder I feel (and probably look) like Porky the Pig by the time the new year finally gets here. This year is even worse because sitting at a computer day in and day out leaves me feeling stiff, sore, tired, and in no mood to exercise, which is, of course, exactly what I need to do. My friend and fellow writer, Robin Kaye, is getting an exercise desk, which is something else I need, but unfortunately, she has also contributed to my delinquency by giving me her family recipe for Italian Ricotta pie, which I plan to make on New Year's Eve.




















My other New Year's dish is going to be a recipe I cut out of a magazine years ago (Midwest Living, I believe) for Mrs. C's Sausage and Spinach Pie. Not only does it taste good, but it looks, well, like something out of a magazine. And all you spinach haters can trust me on this one: you'll never know it's there. This is a big, thick pie, so use the biggest pie dish you've got. It's like quiche; best served warm, not hot, but it's even good cold. Enjoy!

Mrs. C's Sausage and Spinach Pie

• 1 pound bulk Italian sausage
• 6 eggs
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded mozzarella cheese (can use up to 4 cups if desired)
  
• 2/3 cup ricotta (or cottage) cheese
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 (10 inch) pastry for a double crust pie (I use the roll out and bake kind)
  
• 1 tablespoon water

1. In a skillet, cook sausage over medium heat until no longer pink; drain. Separate one egg and set the yolk aside. In a large mixing bowl, combine the egg white and remaining eggs, spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage and mix well.
2. Line a 10-in. pie plate with bottom pastry. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Fold the top crust over the bottom at the outer edge and crimp by pushing your fingertip through two other fingers. Beat water and remaining egg yolk; brush over top. Cut slits in the top crust dividing the pie into eighths in a star pattern.
3. Bake at 375 degrees F for 1 1/4 hours until crust is golden brown and filling is set. Let stand for 10 minutes before cutting.