Pork Spinach Pie

8 ounces Pork Kielbasa
5 ounces frozen chopped spinach, thawed
9-inch frozen unbaked deep-dish pastry shell
1 cup shredded Swiss cheese
1/2 cup herb-seasoned stuffing mix
3 eggs, beaten
1 1/4 cups milk

Drain spinach well, set aside.

Place frozen pie shell in its pan on a baking sheet, do not prick.

Bake in a 400F oven for 5 minutes. Remove from oven. Sprinkle cheese in bottom of partially baked pie shell; set aside.

Reduce oven temperature to 325F.

Meanwhile, in a large skillet, cook sausage until brown. Drain off fat.

Stir stuffing mix and spinach into sausage in a skillet. Spoon sausage mixture over cheese in pie shell.

In medium bowl, stir together eggs and milk. Pour egg mixture over sausage mixture.

Bake, uncovered, in 325F oven for about 1 hour. Let stand for 10 minutes before serving. Cut into wedges and serve.

Makes 6 servings