In a skillet, brown sausage. Drain off fat.

Separate one of the eggs. Set yolk aside. In a mixing bowl, stir together the egg white, the remaining eggs, spinach, mozzarella, ricotta, salt, garlic powder, and pepper. Stir in sausage.

Prepare Pastry for Double-Crust Pie. On a lightly floured surface, roll half of the dough into a 12-inch circle. Ease into a 9- or 10-inch pie plate. Fill with the sausage mixture. Trim pastry to 1/2 inch beyond edge of pie plate.

Roll the remaining dough into a 12-inch circle. Cut slits to allow steam to escape. Place on top of filling; trim to 3/4 inch beyond edge of pie plate. Fold top crust under bottom crust. Flute edge. If you like, cut decorative shapes from the pastry scraps and place on top crust. Combine the reserved yolk and the water. Brush yolk mixture over the crust.

Bake in a 375 degree F oven for 1-1/4 hours or until crust is golden and filling is set. Cool in pie plate on wire rack for 10 minutes. Serve warm. Serve with heated pizza sauce or pasta sauce spooned over the top, if you like. Makes 10 to 12 servings.

In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball.