Fresh Spinach & Sausage Pies

Olive Oyl used to make these for Popeye!

Everything You Will Need:
  • 3/4 pound of fresh spinach leaves (net weight, after removing the stems)
  • 1/4 cup of salt
  • 3 tablespoons of olive oil
  • 3/4 pound of fresh Italian sausage(removed from the casings)
  • 3 fresh basil leaves (torn into pieces)
  • 3/4 cup of Parmesan or Romano cheese (grated)
  • 1/4 teaspoon of freshly ground black pepper
  • 2 packages of ready-to-use pie crusts for a nine inch pie. (four 11 inch rounds)
  • 2 fresh egg yolks
  • 1 teaspoon of milk

  • Wash the spinach leaves thoroughly.
  • Tear the leaves into pieces and put into a large colander.
  • Generously sprinkle the spinach leaves with salt.
  • Toss the leaves well, put them into a large bowl and let stand for at least one hour, unrefrigerated.
  • Rinse and wring out the water in the spinach leaves by hand. (Don’t be afraid…wring them out like a towel.)
  • Spread the leaves out and pat dry on paper towels.
  • Dry out the large bowl and pour in the olive oil.
  • Crumble in the sausage.
  • Add the spinach leaves, basil, cheese, black pepper., then mix thoroughly by hand.
  • Cut the pie crusts into fourths and put a portion of the filling on each piece.
  • Fold over and crimp the edges of the two sides with a fork.
  • Poke small holes or slit the top of each pie to let the heat escape.
  • Beat the egg yolks and milk, and brush the top of each pie.
  • Preheat the oven to 350 degrees.
  • Place the pies on a cookie sheet and bake for thirty to thirty-five minutes.
  • Serve hot.


Makes 16 pies.