Sausage and Spinach Pie

Name: Sausage and Spinach Pie
Yield: Serves 6–8
Ingredients: as for pizza rustica; 2 medium onions, puréed in a food processor; 3–4 young sage leaves, chopped; 2 tablespoons olive oil; 500 g Cumberland sausage, skinned; 2–3 tablespoons chopped parsley; 650 g spinach, washed, cooked, chopped and drained very well (or 1 kg frozen, defrosted); 2 tablespoons milk; pinch of salt; 1 heaped tablespoon breadcrumbs; 1 large egg yolk; 1 tablespoon freshly grated parmesan; 1 large egg, beaten

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

How to be a Domestic Goddess

By Nigella Lawson

Published 1998

About

Once I had got into making these golden discs, enthused by the Springformed shape and firmness, I wanted to experiment with a number of fillings. This one turned into one of our favourite lunches. Try: you’ll see why.

Ingredients

For the pastry

as for pizza rustica

Method

Preheat the oven to gas 190°C/gas mark 5, and make up the pastry as for the pizza rustica. Fry the processor-puréed onion and the sage in the olive oil for