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Recipes
Italian Pie
8 servings
50 minutes total (Active 20 minutes)

Ingredients

  • 1 (10-oz) box frozen chopped spinach
  • 6 slices salami (1 ½ oz)
  • 1 ¼ lb ground meatloaf blend (beef/pork)
  • 1 teaspoon dried Italian seasoning
  • ¼ cup diced pimientos, drained
  • ¼ cup turkey (or regular) pepperoni (1 oz)
  • 1 (13.75-oz) jar bruschetta spread
  • 2 eggs (or ½ cup egg substitute)
  • 2 cups shredded Italian-blend cheese
  • 1 ready-to-bake rolled piecrust

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Add ground meat and Italian seasoning; brown 5–7 minutes, stirring to crumble meat, or until no pink remains. Drain spinach thoroughly by pressing firmly against colander.
    2. Stir pimientos, pepperoni, salami, spinach, and bruschetta spread into meat; cook 1–2 minutes or until thoroughly heated. Transfer to a medium bowl and set aside 1–2 minutes to cool.
    3. Stir in eggs and cheese, then transfer to a 13- x 9-inch baking dish. Unroll piecrust over meat mixture. (Stretch dough to fit or use extra dough that overlaps sides to cover extra space at each end of the baking dish; press edges together on each end.) Trim and seal or crimp edges.
    4. Cut two small slits in center of crust. Bake 25–30 minutes or until mixture is bubbly and crust is golden. Serve.

Amount per ⅛ recipe serving: Calories 470, Total Fat 36g, Sat Fat 11g, Trans Fat 0g, Chol 125mg, Sodium 730mg, Total Carb 22g, Fiber 2g, Sugars 2g, Protein 26g, Calc 30%, Vitamin A 90%, Vitamin C 10%, Iron 15%