Warm up a large drizzle of olive oil in a saute pan over a medium/high flame. Add in the garlic and saute for about a minute. Slowly add in a few handfuls of spinach at a time. Mix to allow the spinach to shrink a bit before adding the rest of the spinach. After a couple of minutes, or once the spinach has wilted, season with salt and black pepper.
Place a mesh strainer over a large mixing bowl. Pour the spinach into the mesh strainer and squeeze out any excess olive oil and water. Allow the spinach to drain while cooling off. Once cooled off, place the spinach on a cutting board and chop into small pieces.
Meanwhile, in the same saute pan, add a drizzle of olive oil and begin frying the sausages for about ten minutes. While frying, break the sausages into small pieces. Once fully cooked, remove from the pan and set aside to cool off.
Once the sausage and the spinach have cooled off, preheat the oven to 375°F and adjust rack to middle position.
Meanwhile, in a large bowl, add in the sausage, sun-dried tomatoes, ricotta, mozzarella, scrambled eggs, and spinach. Mix until fully combined.
Scoop the pie filling mix directly over the pie crust and spread to cover the crust evenly. Place in the oven and bake for forty five minutes.
Remove from the oven and let sit for about fifteen minutes before serving. Enjoy a slice at any time of the day! Salute and cin cin!