Hearty Italian Meat Pie
Serving Size / Yield
- 10 oz. box spinach, frozen, chopped
- 6 slices salami,
- 1 ¼ lb. ground meatloaf blend
- 1 tsp. Italian seasoning
- ¼ C. pimientos, diced, drained
- ¼ C. turkey pepperoni
- 1 jar bruschetta spread
- 2 eggs
- 2 C. Italian-blend cheese, shredded
- 1 ready-to-bake rolled piecrust
Thaw out your spinach and preheat your oven to 425 degrees. Chop your salami into smaller pieces. Preheat a large skillet for 2-3 minutes and add ground meat and Italian seasoning and cook for 5-7 minutes. Make sure your spinach is drained well. Add the pimientos, pepperoni, salami, spinach and bruschetta spread to the meat and cook for 1-2 minutes. Pour meat mixture into a medium bowl and let cook for 1-2 minutes.
Combine the eggs and cheese with the mixture and pour into a 9x13-inch baking dish. Unfold the piecrust over the dish, trim and seal the edges. Use a knife to make two small incisions in the center of the crust and bake for 25-30 minutes then serve!