Pie & Cake, Cake & Pie!

I've just pulled an Italian sausage & spinach pie from the oven to cool while I wake my sleeping beauty from her nap. I'll serve it with either salad or some beautiful green beans we picked up at the farmer's market this morning and I baked a chocolate cake yesterday that we'll have for dessert with Breyer's vanilla ice cream.

Italian Sausage & Spinach Pie

1 lb. Italian sausage

2 large scallions, thinly sliced

1 large mushroom, finely chopped

10 oz. frozen chopped spinach, thawed and squeezed dry

12 oz. grated Swiss cheese

4 oz. grated sharp cheddar

A good grating of nutmeg

1/2 tsp. each salt & pepper

1 tsp. sage

1 tbsp. milk

9" pie shell

Brown & drain sausage. Set aside. Saute scallions and mushroom for a few minutes in the sausage fat. Preheat oven to 375 degrees. Mix spinach, cheeses, sausage, scallions, mushroom, milk. Prebake pie shell 5 minutes. Add filling. Put on baking sheet and bake 20-25 minutes. Serves 8, but could also be done in tiny pastry shells for an appetizer.

The cake recipe can be found at:

http://projects.washingtonpost.com/recipes/2006/04/05/last-minute-chocolate-cake/