1 lb. Italian sausage, casings removed, cooked and crumbled

1 container (15 oz.) POLLY-O Original Ricotta Cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread

1 cup KRAFT Shredded Mozzarella Cheese

3 eggs, divided

1/2 tsp. hot pepper sauce

1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)

Preheat the oven to 400°F.

Mix sausage, ricotta cheese, spinach, cream cheese spread, mozzarella cheese, 2 of the eggs and the hot pepper sauce until well blended; set aside.

Roll out 1 pie crust on a lightly floured surface to a 12-inch circle. Place in a 10-inch pie plate; fill with sausage mixture.

Roll remaining pie crust to 12-inch circle; make decorative cutouts in pastry, if desired. Place crust over filling. Seal and flute edge.

Beat remaining egg; brush onto crust.

Bake 35 to 40 min. or until lightly browned. Serve warm or at room temperature.