Craving Italian, but don't feel like pasta? This spicy Italian sausage slab pie is the perfect dish! It's simple and easy to make and is packed full of delicious Italian ingredients. Your whole family will love it!
Update Notes: This recipe was originally published in February 2018. It was updated in July of 2020 with new photos and recipe tips.
When I first tried making this slab pie, I was concerned about what my Italian friends might think of it. After all, just a few days beforehand, a group of international foodies discussed authentic food, and we concluded that there's a massive difference between Italian food and Italian-American food.
Is this spicy Italian sausage slab pie recipe authentic?
Do you love spaghetti bolognese? Because that's one such dish that doesn't exist in Italy! In fact, you can only find tagliatelle bolognese, I'm told! But does that make spaghetti bolognese any less Italian?
After all, I've eaten some pasta dishes in Italy that I didn't love, but I've also eaten some Italian-American food that I didn't like just the same. Proper Italian pizza is to die for though - and their gelato just can't be matched either!
When it comes to the authenticity of a dish, no matter the original country of origin, the hybrid foods are created by immigrants who are cooking with different ingredients to what they'd have typically used back home.
As an immigrant myself, I can vouch that we're a proud community who cook classic food with passion, and we will always stand behind our dishes - whether they're different than "the original" or not.
While the world grows smaller, we're discovering that traditional recipes vary more than we previously thought - even from town to town, let alone country to country! As people evolve, so do our food - and that's a good thing!
So while this spicy Italian sausage pie might not have been made in Italy, it has been inspired by Italian food. After all, the original recipe (that I adapted) came from Rachael Ray - and she's an Anglo-Italian, so that has to count for something!
So, let's agree not to dwell on rules and to spend more time creating fun new dishes - it doesn't have to be authentic to taste good!
What do I need to make this lasagna-inspired slab pie?
You don't need anything super unusual for this slab pie recipe. After all, I'm as much of a lover of quick, easy and simple dishes as anyone else is!
You will need:
- Olive oil
- Spicy Italian sausage - this can be in bulk or as regular sausages with the casings removed
- Fresh spinach leaves - you can also use Swiss chard or kale instead
- Fennel bulb - although you can use celery here if you prefer
- Garlic - because no meal is complete without it!
- Salt and pepper - to taste because everyone's tastes are different and salt also varies in "saltiness" - it's impossible to give an accurate measurement of how much you'll need
- Egg
- Frozen puff pastry - thawed. This is what we're using instead of pasta for the lasagne-inspired pie
- Ricotta cheese - because all good Italian-inspired food needs cheese!
- Jarred marinara sauce - You could make your own, but I've got to be honest - you only need ⅔ cup, so sometimes it's just easier to buy it!
- Fresh basil leaves - these bring a lovely and light, fresh flavor to the dish so try not to use dried basil instead if at all possible
- A touch of flour for dusting your work surfaces
How do I cut fennel?
- If they are still attached, cut the stems from the bulb (keep them - these can be used in salads or in soup stock).
- Cut the root from the bottom, so the bottom is flat (throw it away - this part is often hard and woody with little flavor).
- Set the bulb on its flat bottom and cut it in half, then in fourths (remove and discard its hard core).
- Cut into strips lengthwise, then chop the strips.
How do I make this Italian slab pie?
*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips, or click on the "Skip to Recipe" button at the top of the page.
The method is pretty simple, and very reminiscent of lasagna - hence calling it a lasagne-style pie! If you can make lasagna, then I promise you that you can make this pie too!
- Prepare the sausage layer - Brown the sausage in a skillet; transfer it to a plate. Add fennel and garlic; season and cook until softened. Mix in the sausage and spinach and warm it through until spinach is wilted.
- Prepare the puff pastry - On a lightly floured surface, roll out the puff pastry sheets into large rectangles.
- Assemble the pie - Transfer one sheet to a parchment-lined baking sheet. Top with sausage mixture; dot the ricotta over the top, then drizzle with marinara and sprinkle over half the basil. Brush the border with the egg and line up the remaining pastry on top, pressing the edges together to seal. Brush the top with egg, and use a fork to crimp the edges. Cut slits in the top to allow steam to escape.
- Bake the pie - Bake until golden brown, and the pastry is puffed. Sprinkle with the remaining basil.
Recipe Notes for lasagna-inspired Spicy Italian sausage slab pie:
- You can use mild sausage if you're not a fan of spicy food.
- If you don't want to use Italian sausage at all, then you can substitute with regular ground beef or pork. Don't eat pork? Use spicy kosher/halal chicken or turkey sausage if you'd prefer. In that case, add some extra herbs - like perhaps Italian seasoning, some extra garlic, and maybe a pinch of chili flakes. The pie will still be delicious either way!
- It's essential to make sure you slit the top of the pastry so that it remains light, buttery and crisp as otherwise, the trapped steam on the inside will make the pastry soggy.
- Place the slab pie on a sheet pan larger than the pie, so you have enough room to work on crimping the edges. I have rolled out the first pastry on a piece of parchment paper and for easy transferring. Alternatively, assemble the whole pie on a piece of parchment paper and then gently transfer to the baking pan.
- Roll out the top pastry sheet slightly larger than the first (by ca. ½-inch) so that it can cover the filling and the bottom sheet.
- To slice (julienne) basil, wash the leaves and stack them together like sheets of paper. Gently roll up the stack into a loose cigar shape. Using a sharp knife, slice across the roll to make very thin "chiffonade" (hold off prepping basil until the last minute because once cut or chopped, basil will discolor very quickly).
What should I serve with this sausage pie?
You could serve it alone as a lunch (or bigger pieces for dinner - it works well for both!), but I'd recommend serving it with some garlic bread and salad. After all, you've got to have garlic bread with Italian food, and the salad is needed to add some extra healthy veg!
For the garlic bread, I'd particularly recommend these cheesy garlic butter pinwheels! They're also super quick and use puff pastry, so it's a great way of keeping your grocery list short without having to cut down on side dishes!
What should I make next?
- For another lasagna-inspired recipe, try this easy ravioli lasagne. It's another comforting dinner that's sure to be a hit with the whole family no matter how picky they are! Or try more traditional Sicilian-style lasagna.
- If you're looking for more easy Mediterranean dinners, then you'll absolutely love this sheet pan Mediterranean herb chicken and potatoes! It's a super easy dinner with plenty of feta, herbs, and minimal washing up!
- For a completely inauthentic but delicious appetizer, try these mini spaghetti nests and Italian meatballs! They're a great way of impressing your hungry guests with simple, delicious comfort food - who wouldn't enjoy that?
- If you like pork sausage and pasta, try this Italian pasta alla Norcina recipe with homemade sausage (super easy to make). It's a bright, fresh dish that packs a ton of flavor - I really can't recommend it enough!
Spicy Italian Slab Pie Recipe
Equipment
- Non-stick skillet
- Sheet pan (baking pan)
Ingredients
- 3 tablespoons olive oil divided
- 1 pound spicy Italian sausage bulk or casings removed
- 6 oz packed fresh spinach leaves chopped
- 1 small fennel bulb finely chopped (about 1 cup)
- 2 garlic cloves minced
- Salt and pepper to taste
- 1 egg
- 2 sheets frozen puff pastry (17.3 oz), thawed
- ⅔ cup ricotta cheese
- ⅔ cup jarred marinara sauce
- ½ cup packed fresh basil leaves sliced (juliened)
- Flour for dusting
Instructions
- 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.
- 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 cooked sausage.
- Preheat oven to 425 degrees Fahrenheit.
- In a small bowl, beat the egg with 1 teaspoon water. On a lightly floured surface, roll each puff pastry sheet into a 10x12-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.
- 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.
- 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 with a dollop of sour cream, if desired.
Expert Tips
- You can use mild sausage if you're not a fan of spicy food.
- If you don't want to use Italian sausage at all, then you can substitute with regular ground beef or pork. Don't eat pork? Use spicy kosher/halal chicken or turkey sausage if you'd prefer. In that case, add some extra herbs - like perhaps Italian seasoning, some extra garlic, and maybe a pinch of chili flakes. The pie will still be delicious either way!
- It's essential to make sure you slit the top of the pastry so that it remains light, buttery and crisp as otherwise, the trapped steam on the inside will make the pastry soggy.
- Place the slab pie on a sheet pan larger than the pie, so you have enough room to work on crimping the edges. I have rolled out the first pastry on a piece of parchment paper and for easy transferring. Alternatively, assemble the whole pie on a piece of parchment paper and then gently transfer to the baking pan.
- Roll out the top pastry sheet slightly larger than the first (by ca. ½-inch) so that it can cover the filling and the bottom sheet.
- To slice (julienne) basil, wash the leaves and stack them together like sheets of paper. Gently roll up the stack into a loose cigar shape. Using a sharp knife, slice across the roll to make very thin "chiffonade" (hold off prepping basil until the last minute because once cut or chopped, basil will discolor very quickly).
- For the best results, read additional tips in the post above.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.
Jas, your Italian Slab Pie looks delicious. My husband’s favorite dishes are Italian. I know he’ll love this. It’s going on my must try list. Thanks so much for partying with us at Snickerdoodle each week. We’ll be featuring this at today’s party.
Thank you so much, Beverly, and thanks for having me at your party!
Jas, this looks fabulous -- and makes me wish I didn't already have dinner tonight in the oven! I'll definitely be trying it out soon! (P.S. I chose this post as my feature this week!) #FridayFrivolity
Lisa, you made my day! Thank you very much. XO
What a great pie to try for Pizza Nite! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Have a great week and come back to see us real soon!
Miz Helen
I think so too, Miz Helen!
Hi Jas What a lovely Italian dish. I'd be honoured if you would share this with everyone over at Food on Friday: February. Cheers from Carole's Chatter
Thank you, Carole! I really appreciate it. 🙂
I love a good savory pie, and this one definitely qualifies! THanks for bringing this to Fiesta Friday.
Happy you like it!
Looks like a great meal to entertain with. Thanks for bringing another yummy dish to Fiesta Friday!
You're so right, Antonia! It's good enough to serve to guests.
This looks delicious and sounds fairly easy, I can't wait to try it. Yum! Off to share! 🙂
Dropped by from #BloggersPitStop and glad I did. 🙂
Hope this weekend treats you kindly. 🙂
Hi, Donna! It's pretty basic and easy even for a new cook. Thanks so much for visiting!
Waaah! WP ate my original comment Anyway...you know I love anything pasta-or-Italian based, so this is like a giant slab of comfort food. YUM! Thanks so much for sharing at the #happynowlinkup!
WP didn't eat it, lol. I found it! Thanks for commenting again, Leslie. I appreciate you! XOXO
You found a way to hit all of my comfort food points at once. Thanks so much for sharing at the #happynowlinkup!
Thanks, Leslie! So happy it hit the spot. 🙂
You had me at slab!This looks crazily delicious.Pinned!
If a slab is all it took, I'm happy, Jenny! LOL. THank you!
Looks so good! I have never had this, and my grandparents were Italian. Thanks for sharing at the Inspiration Spotlight party. Sharing.
Thanks, Theresa! Hope you'll try it. It tastes very Italian to me, lol.
Um, "Italian" + "slab" + "pie"? I never stood a chance against this. So glad you shared it at #FridayFrivolity! 😉
Haha, I'm so glad I shared it too! 😀 Thank you, Elizabeth!
I love spicy Italian sausage and I know I would love it in this recipe! Sounds delicious! Thank you for sharing your wonderful talent with us at #PartyinYourPJs. Pinned.
Appreciate it, Teresa! Have a lovely day.
You are a whiz with puff pastry! This looks amazing and if there were any leftovers I'm sure they'd be even better. Thank you for sharing with us this week at Celebrate Your Story and we hope you will join us again next week.
Thank you, Sandra! You don't have to be a whiz with this recipe. It's super simple and it tasted great the next day too 🙂
Mmmmm...this recipe sounds so good! We are having a family get together next week and this would be a great addition to all the food we gorge on. It's a family thing 😉 Anyway, I think I will cut the pieces smaller and use it as an appetizer! Thank you for sharing this recipe.
Awesome, Vickie! You could also cut the pastry smaller before filling it but that seems like more work to me, lol. Hope you enjoy it!
I like your twist to a standard Italian meal. I use puff pastry a lot and find it’s so versatile. I shared your recipe.
What a great idea! I love puff pastry for this too, making it crispy and light! I have had a dough version of this called a "luna" pie, but it was more like a calzone- this is so unique!
I love the sound of luna pie, Barrie! So romantic. Is it because it looks like the half moon? 🙂
This looks fabulous! A perfect luncheon food to searve to guests
Thanks, Pat! It really is 🙂
Italian sausage here is Pork & Fennel - is that what you mean or is it a salami? or something else?
Yes, that's what I mean. Fresh spicy Italian sausage with pork and fennel, but any fresh sausage would do the trick (with slightly different flavor outcome). 🙂
Hi Jas,
I love Spicy Italian Slab Pie so much!
You are creating a great memory for my kids. They will remember this time when they are older, believe me
Love the Slab Pie in shape or form, good job. Thanks.
Thank you so much, Mira! I'm happy you like it and really appreciate your comment. 😀
Looks tasty and filling! I love the spice and use of sausage and how easy this can be prepared. Perfect for any day snacking and partying.
Thanks, Lily! It sure is 😀
Italian, Italian-American, whatever! Pass me a piece!
Lol, thanks, Jolene! 😀
This sounds so good. I love that you added fennel!
Thank you, Cindy. It's not overpowering in this dish at all. 🙂
This is such a delicious pie! Easy and great for any day! I love the sausage in this too!
Thank you, Eileen! x
Sounds easy AND delicious! I want to try this spicy pie!
Thank you! I hope you do and hope you'll let me know how you liked it 😀
This sounds mouth-watering to me; I'll bet Mr Shoes would love it for dinner tomorrow. Challenge accepted.
It was really good, Mrs Shoes. I love that you're giving my recipes a try. Nothing makes me happier 😀 XO
I definitely make a distinction between Italian and Italian-American foods. But it makes them no less delicious even if they are not from the "home" country! Thanks for sharing this recipe. I can't wait to try it.
My sentiment exactly. As long as it's tasty... 😀 Thanks, Camilla!
Wow…Italian or not….pass a slab of that slab this way please!
Thanks, Wendy!