Spicy Italian Sausage and Spinach Slab Pie

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

1. Brown the sausage in a skillet; transfer it to a plate.
2. Add fennel and garlic; season and cook until softened.
3. Add the sausage and spinach and warm it until the spinach is wilted.

Step 2

1. Roll out the puff pastry sheets into large rectangles on a lightly floured surface. 
2. Transfer one sheet to a parchment-lined baking sheet. Top with sausage mixture, leaving a 1-inch border.
3. Dot with ricotta and marinara, and sprinkle with basil strips (julienne basil).
4. 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

• 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

By Jas

This puff pastry slab pie hides a cheesy Italian sausage and spinach filling. The flavors blend so well, it even tastes good cold! Kind of like lasagna filling meets savory flaky pastries - so easy and delicious.

4.9 from 9 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Italian

Yields 10 servings

Calories 515 kcal

EQUIPMENT

• Non-stick skillet
• Sheet pan (baking pan)

Ingredients

1x2x3x

US Customary - Metric

• ▢ 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

Cook ModePrevent your screen from going dark

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.

Storage:

Keep leftover slab pie refrigerated in an airtight container for up to four days.

Nutrition

Calories: 515kcal (26%) | Carbohydrates: 26g (9%) | Protein: 13g (26%) | Fat: 40g (62%) | Saturated Fat: 12g (60%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 59mg (20%) | Sodium: 606mg (25%) | Potassium: 414mg (12%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 1858IU (37%) | Vitamin C: 10mg (12%) | Calcium: 83mg (8%) | Iron: 3mg (17%)

Keyword cheese and spinach pie, how to make slab pie, italian pie, sausage pie, slab pie

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