Italian sausage and pepper slab pie with an all-butter crust from Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies (page 149) by Cathy Barrow

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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    See recipe for variations.

  • averythingcooks on June 13, 2022

    This is a very tasty & filling open faced pie. I used a mix of fresh & frozen spinach and although I ultimately had less than called for, it seemed like plenty. I also cut back on the tomatoes ...the 28 oz can seemed like too much & so I used a 14 oz can topped up with some pizza sauce from the freezer. I also added shredded mozzarella (as suggested) to the top. Like all of these pies, there is a fair bit of prep - I started everything early & assembled it just before dinner.

  • anya_sf on November 06, 2019

    I used a full pound of frozen chopped spinach, squeezed as dry as possible, and sprinkled the blind-baked crust with a bit of parmesan to help it remain crisp. Note that the weight (4 oz/113 g) and volume (1/2 cup) of parmesan cheese don't match; use however much you want. Per the suggestion, I added some mozzarella as well. This pie was a lot like deep dish pizza. My family loved it so much that it only fed 4 hungry people.

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