Makes 6 servings
Ingredients:
8 ounces Arnold’s 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

Directions:
1. Drain spinach well, set aside. Place frozen pie shell in its pan on a baking sheet, do not prick. Bake in a 400° oven for 5 minutes. Remove from oven. Sprinkle cheese in bottom of partially baked pie shell; set aside. Reduce oven temperature to 325°
2. 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.
3. In medium bowl, stir together eggs and milk. Pour egg mixture over sausage mixture.
4. Bake, uncovered, in 325° oven for about 1 hour. Let stand for 10 minutes before serving. Cut into wedges and serve.