Italian Slab Pie
Italian Slab Pie
Ingredients
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3 tablespoons olive oil divided
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½ pound spicy Italian sausage bulk or casings removed
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3 cups packed fresh spinach leaves chopped
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1 small fennel bulb finely chopped
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2 garlic cloves minced
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Salt and pepper to taste
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1 egg
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2 sheets frozen puff pastry 17.3 oz., thawed
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2/3 cup ricotta cheese
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2/3 cup marinara sauce
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½ cup packed fresh basil leaves sliced
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Flour for dusting
Instructions
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In a large skillet, heat the 1 ½ tablespoons oil over medium-high heat. Add the sausage and cook, breaking up with a wooden spoon, until browned. Transfer to a plate.
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Reduce the heat to low. Add the remaining oil, fennel, and garlic; season with salt and pepper to taste. Cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add spinach and stir until wilted. Mix in the sausage.
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Preheat oven to 425 degrees Fahrenheit.
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In a small bowl, beat the egg with 1 teaspoon water. On a lightly floured surface, roll each puff pastry sheet into a 10×12-inch rectangle. Transfer one sheet to a parchment-lined baking sheet. Top with sausage mixture, leaving a 1-inch border. With a tablespoon, dot with the ricotta, then drizzle with the marinara sauce and sprinkle with half the basil.
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Brush the border of the pastry with the egg wash and line up with the remaining sheet of puff pastry, pressing the edges to seal.
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Brush the top with egg, and then use a fork to crimp the edges. Cut 4 slits in the top to allow steam to escape. Bake until the pastry is puffed and golden, about 20-30 minutes. Sprinkle with the remaining basil and serve
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