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Recipes
Italian-Style Pie
8 servings
1 hour total (Active 20 minutes)

Ingredients

  • 1 (10 oz) package frozen chopped spinach
  • 6 slices salami (about 1 ½ oz)
  • ¼ cup turkey (or regular) pepperoni (about 1 oz)
  • ¼ cup diced pimientos
  • 1 ¼ lb ground meatloaf blend
  • 1 teaspoon dried Italian seasoning
  • 2 cups tomato-basil pasta sauce
  • ½ cup egg substitute (or 2 large eggs)
  • 2 cups shredded Italian-style cheese blend
  • 1 refrigerated rolled piecrust

Steps

    1. Preheat oven to 425°F. Thaw spinach in colander under cool running water. Cut salami and pepperoni into bite-size pieces. Drain pimientos.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place meatloaf blend and Italian seasoning in pan; brown 5–7 minutes, stirring to crumble meat, until no pink remains and meat is 160°F. Transfer meat mixture to medium bowl and let stand 5 minutes to cool.
    3. Meanwhile, drain spinach thoroughly by squeezing or pressing it firmly against sides of colander.
    4. Stir spinach, salami, pepperoni, pimientos, and pasta sauce into meat mixture until blended. Stir in egg substitute and cheese until combined, then spread mixture evenly in 13- x 9-inch baking dish.
    5. Unroll piecrust over meat mixture; stretch dough to fit, using overhanging dough sides to cover extra space at ends of dish. Trim and seal or crimp edges. Cut 2 small slits in center of crust. Bake 25–30 minutes until mixture is bubbly and crust is golden. Serve.

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅛ recipe serving: Calories 450, Total Fat 28g, Sat Fat 12g, Trans Fat 0.5g, Chol 85mg, Sodium 810mg, Total Carb 21g, Fiber 1g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 27g, Vitamin D 0%, Calc 20%, Iron 15%, Potassium 10%