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In a skillet, cook sausage over medium heat until
no longer pink; drain. Separate one egg and set
the yolk aside. In a mixing bowl, beat the egg
white and remaining eggs. Add spinach, mozzarella
cheese, ricotta cheese, salt, garlic powder,
pepper and sausage; mix well.
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Line a 10-in. pie plate with bottom pastry. Add
filling. Roll out remaining pastry to fit top of
pie; place over filling. Trim, seal and flute
edges. Cut slits in pastry. If desired, cut out
holly leaf and berry shapes from pastry scraps;
place on top crust. Beat water and remaining egg
yolk; brush over top.
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