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Three Meat Italian Pie Recipe

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4.1 from 64 reviews

This Three Meat Italian Pie combines hearty ground beef, savory Italian meats like salami and pepperoni, and a flavorful blend of spinach, cheese, and bruschetta for a deliciously satisfying Italian-inspired dish encased in a flaky pie crust. Perfect for a comforting dinner or a crowd-pleasing meal, this savory pie brings rich flavors and a delightful mix of textures to your table.

Ingredients

Meats

  • 1 1/4 lbs ground beef
  • 6 slices (1 1/2 oz) salami, cut into bite size pieces
  • 1/4 cup (1 oz) pepperoni, cut into bite size pieces

Vegetables & Others

  • 10-oz box frozen chopped spinach, thawed and drained
  • 1/4 cup diced pimientos, drained
  • 1 (14-oz) container bruschetta

Dairy & Eggs

  • 3 large eggs, divided
  • 2 cups shredded Italian-blend cheese

Seasoning & Crust

  • 1 tsp dried Italian seasoning
  • 2 pie crusts (refrigerated or homemade)

Instructions

  1. Preheat and Prepare Crust: Preheat your oven to 375°F (190°C). Roll out one pie crust into a 9-inch pie dish, trimming any excess edges to fit snugly.
  2. Cook the Beef: In a large skillet over medium heat, brown the ground beef until fully cooked and no longer pink. Drain excess fat, then stir in the dried Italian seasoning. Set aside to cool slightly.
  3. Mix the Filling: In a large mixing bowl, combine the cooked beef, thawed and drained spinach, salami pieces, pepperoni pieces, diced pimientos, bruschetta, and 1 beaten egg. Mix thoroughly to incorporate all ingredients evenly.
  4. Assemble the Pie: Spread half of the shredded Italian-blend cheese evenly over the bottom of the pie crust in the dish. Pour the meat and vegetable mixture over the cheese and spread it out evenly. Sprinkle the remaining cheese on top.
  5. Add Top Crust: Place the second pie crust over the filling. Trim and crimp edges to seal the pie. Cut several small slits in the top crust to allow steam to escape during baking.
  6. Apply Egg Wash: Beat the remaining 2 eggs and brush the top crust with the beaten eggs to achieve a golden, shiny finish once baked.
  7. Bake the Pie: Place the pie on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is hot and bubbly.
  8. Cool and Serve: Allow the pie to cool for 10-15 minutes before slicing. This helps the filling set and makes slicing easier. Serve warm and enjoy!

Notes

  • Make sure to thoroughly drain the spinach to avoid a soggy pie crust.
  • You can use store-bought or homemade pie crust depending on your preference.
  • For extra flavor, add a sprinkle of crushed red pepper flakes to the filling.
  • Leftover pie can be refrigerated for up to 3 days and reheated in the oven.
  • Ensure the pie is baked thoroughly to avoid any raw crust or meat inside.

Find it online: https://justsosavory.com/three-meat-italian-pie-recipe/