Rich in flavor and very easy to make, the Savory Pie with Chicory and Sausages is perfect for lunch or dinner. We usually prepare several trays by simply doubling the quantities, and once cooked, we put the savory pie in the freezer so we have it ready for any occasion.
Simply boiled and squeezed chicory and spinach, crumbled sausages, and sliced scamorza cheese for a pie that looks like lasagna but isn’t.
You can sauté the sausages in a pan as we did, or add them raw, as everything will finish cooking in the oven and they will cook perfectly, saving you time.
Below are more recipes with chicory, and then we’ll go right under the photo to discover how to prepare the Savory Pie with Chicory and Sausages!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the Savory Pie with Chicory and Sausages
- 1 kg chicory
- 10.5 oz spinach
- 4 sausages
- 5.3 oz scamorza (sliced)
- 2 shallots
- 1 stalk celery
- 2 pinches salt
- to taste black pepper
- 2 tbsp extra virgin olive oil
Steps to prepare the savory pie with chicory and sausages
To prepare the savory pie with chicory and sausages, start by washing the chicory and spinach thoroughly under cold running water, then boil them in plenty of lightly salted water for 10 minutes.
Once the vegetables are cooked, drain them, rinse under cold water to stop the cooking and keep the colors vibrant, then squeeze and set aside.
In a large pan, sauté the shallots, cleaned and thinly sliced, along with chopped celery stalk in a few tablespoons of olive oil.
When everything starts to become transparent, add the well-squeezed and chopped chicory, stir to flavor, season with salt and pepper, turn off the heat and set aside.
Remove the casing from the sausages and crumble them.
If you wish, you can cook them for a few minutes in the same pan where you sautéed the vegetables, or they can be used raw later.
Preheat the oven to 392°F in static mode, beat the eggs with a pinch of salt, grease a rectangular baking dish with oil.
Arrange a layer of chicory about 0.8 inches thick, cover with crumbled sausages, sliced scamorza, more chicory, and cover everything with beaten eggs.
Cover the savory pie with chicory and sausages with the remaining sliced scamorza, then bake on the lowest rack of the oven.
Bake for 30/35 minutes or until the surface is nicely dry and golden. Serve immediately, piping hot.
Storage, tips, and variations
The savory pie can be stored in the refrigerator for 2 days in a closed container.
If you prefer, you can freeze it once it’s cold and then thaw it in the fridge for at least one night.
You can substitute spinach with Swiss chard.
If you have other sliced cheese, you can mix it with the scamorza, provolone works great.
Want a lighter dish? Don’t add the eggs, it will still be delicious but less compact.
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