Craving Italian but don't feel like pasta? This spicy Italian sausage slab pie is the perfect dish! Flaky puff pastry dough filled with Italian sausage, spinach, fennel, ricotta, and marinara, then baked to golden perfection.
It's simple and easy to make and is packed full of delicious Italian ingredients. Your whole family will love it!
This puff pastry slab pie hides a cheesy sausage and spinach filling. The flavors blend so well, it even tastes good cold! Pair with a light, refreshing salad for a well-rounded meal.
This flaky, comforting slab pie tastes like Italian lasagna and pizza combo but without the labor of from-scratch pastry.
Kind of like lasagna filling meets savory flaky pastries - so easy and delicious. Simple, but oh so good! The perfect weeknight dinner with a Rabbits Salad side. Or incorporate this fun, savory hand pie into your next dinner party menu.
If you are a lasagna lover like me, you’ll want to keep this on the rotation all year long. And if you aren’t a lasagna lover, this might convert you!
Best of all, this pie baked in a sheet pan makes for a delicious lunch the following day. Gotta love a recipe that doubles as dinner one night and lunch the next!
🛒 Ingredients and Notes
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!
- Spicy Italian sausage - Can be in bulk or as regular sausages with the casings removed. You can also use mild Italian sausage or go for turkey or chicken sausage instead.
- Ricotta cheese - I always use full fat as I find low fat too watery.
- Fresh spinach leaves - We don't recommend frozen spinach, but Swiss chard or kale would work well.
- Fennel bulb - Sub with celery if you prefer.
- Garlic - because no meal is complete without it!
- Frozen puff pastry - You'll need both sheets. You can make puff pastry from scratch if you're adventurous. Here's an easy homemade recipe by An Italian in my Kitchen.
- Marinara sauce - jarred or homemade. Use your favorite brand (we love Rao's).
- 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.
🔪 Instructions
The method is pretty simple and very reminiscent of lasagna.
Step 1
- Brown the sausage in a skillet; transfer it to a plate.
- Add fennel and garlic; season and cook until softened.
- Add the sausage and spinach and warm it until the spinach is wilted.
Step 2
- Roll out the puff pastry sheets into large rectangles on a lightly floured surface.
- Transfer one sheet to a parchment-lined baking sheet. Top with sausage mixture, leaving a 1-inch border.
- Dot with ricotta and marinara, and sprinkle with basil strips (julienne basil).
- Brush the border with the egg wash and line up the remaining pastry on top. Bake until golden brown.
- It's essential to make sure you slit the top of the pastry to remain light, buttery, and crisp; otherwise, the trapped steam on the inside will make the pastry soggy.
- Place the puff pastry sheet 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 parchment paper for easy transferring. Alternatively, assemble the whole pie on parchment paper and then gently transfer it to the baking pan.
- Roll out the top pastry sheet slightly larger than the first (by ca. ½-inch) to cover the filling and the bottom sheet.
- Add red pepper flakes to the meat mixture for extra heat!
🍽 How To Serve It
Savory pies are wonderful served alongside a main dish, at a big brunch, or as a potluck side dish.
You could serve it alone as a lunch, but I'd recommend using 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 vegetables!
You can also serve it up as an appetizer at your next gathering. Try them with a dollop of sour cream!
These would be perfect for the upcoming holidays too - hello to Memorial and Independence Day, but also great for St. Patrick’s Day, Mother's Day, and Easter!
❓ Frequently Asked Questions
If they are still attached, cut the stems from the bulb (keep them - these can be used in salads or 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.
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).
Keep it refrigerated in an airtight container or a Ziploc bag for up to four days.
Reheat individual portions in a microwave in 30-second increments or eat them cold.
- 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! If you're gluten-free, this Zucchini Lasagna Rolls recipe is for you. Or try more traditional Sicilian-style lasagna.
- If you're looking for more easy Mediterranean dinners, you'll 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!
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Spicy Italian Sausage and Spinach Slab Pie
EQUIPMENT
- 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.
Video
Notes
- You can use mild sausage if you're not a fan of spicy food.
- If you don't want to use Italian sausage, you can substitute it with regular ground beef or pork. Don't eat pork? Instead, 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!
- Add red pepper flakes to the meat mixture for extra heat!
- It's essential to make sure you slit the top of the pastry to remain light, buttery, and crisp; otherwise, the trapped steam on the inside will make the pastry soggy.
- Place the puff pastry sheets on a sheet or cookie pan larger than the pie so you have enough room to work on crimping the edges. I have rolled out the first pastry on parchment paper for easy transferring. Alternatively, assemble the whole pie on parchment paper and then gently transfer it to the baking pan.
- Roll out the top pastry sheet slightly larger than the first (by ca. ½-inch) to 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. Then, 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 remember that nutritional information is a rough estimate and can vary significantly based on the products used.
Debbie says
Would it be ok to add Shredded mozerella to this?
Jas says
You can, but not more than a cup, maybe. It really isn't needed.
Beverly says
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.
Jas says
Thank you so much, Beverly, and thanks for having me at your party!
Lisa/Syncopated Mama says
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
Jas says
Lisa, you made my day! Thank you very much. XO
Miz Helen says
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
Jas says
I think so too, Miz Helen!
Carole from Carole's Chatter says
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
Jas says
Thank you, Carole! I really appreciate it. 🙂
Of Goats and Greens says
I love a good savory pie, and this one definitely qualifies! THanks for bringing this to Fiesta Friday.
Jas says
Happy you like it!
Antonia (Zoale) says
Looks like a great meal to entertain with. Thanks for bringing another yummy dish to Fiesta Friday!
Jas says
You're so right, Antonia! It's good enough to serve to guests.
Donna Parker says
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. 🙂
Jas says
Hi, Donna! It's pretty basic and easy even for a new cook. Thanks so much for visiting!
Leslie says
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!
Jas says
WP didn't eat it, lol. I found it! Thanks for commenting again, Leslie. I appreciate you! XOXO
Leslie says
You found a way to hit all of my comfort food points at once. Thanks so much for sharing at the #happynowlinkup!
Jas says
Thanks, Leslie! So happy it hit the spot. 🙂
jenny walters says
You had me at slab!This looks crazily delicious.Pinned!
Jas says
If a slab is all it took, I'm happy, Jenny! LOL. THank you!
Theresa says
Looks so good! I have never had this, and my grandparents were Italian. Thanks for sharing at the Inspiration Spotlight party. Sharing.
Jas says
Thanks, Theresa! Hope you'll try it. It tastes very Italian to me, lol.
Elizabeth @ Guilty Chocoholic Mama says
Um, "Italian" + "slab" + "pie"? I never stood a chance against this. So glad you shared it at #FridayFrivolity! 😉
Jas says
Haha, I'm so glad I shared it too! 😀 Thank you, Elizabeth!