Three Meat Italian Pie Recipe

ByAiden Wells
Jump to Recipe

Introduction

This Three Meat Italian Pie is a hearty, flavorful dish that combines ground beef, salami, and pepperoni with spinach and Italian seasonings in a flaky pie crust. Perfect for a cozy family dinner or a special occasion, it’s a savory treat baked until golden and bubbly.

A golden brown pie with a thick, flaky crust sits in a white pie dish on a white marbled surface. The crust edges are crimped and the top is slightly shiny with small green herb pieces scattered. One slice is cut and slightly pulled out, showing three visible layers inside: the bottom crust, a dense filling of mixed cooked ground meat with visible green leafy vegetables and small bits of red pepper, and the top crust. The pie looks warm and hearty. In the blurred background, there are two small white bowls, one with sliced salami and the other with small orange chunks, all placed on the white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 1/4 lbs ground beef
  • 1 tsp dried Italian seasoning
  • 10-oz box frozen chopped spinach, thawed and drained
  • 6 slices (1 1/2 oz) salami, cut into bite size pieces
  • 1/4 cup diced pimientos, drained
  • 1/4 cup (1 oz) pepperoni, cut into bite size pieces
  • 1 (14-oz) container bruschetta
  • 3 large eggs, divided
  • 2 cups shredded Italian-blend cheese
  • 2 pie crusts (refrigerated or homemade)

Instructions

  1. Step 1: Preheat oven to 425 degrees F.
  2. Step 2: In a large skillet, cook the ground beef with the dried Italian seasoning until browned and cooked through. Drain excess fat.
  3. Step 3: Add the thawed spinach, salami, pimientos, pepperoni, and bruschetta to the skillet. Cook, stirring occasionally, until the mixture is heated through.
  4. Step 4: Transfer the mixture to a large heat-proof bowl and let it cool for 1–2 minutes.
  5. Step 5: Stir in two of the eggs and the shredded cheese until well combined. Set the filling aside.
  6. Step 6: Roll out one pie crust into a 9-inch pie plate. Press the crust down gently to fit.
  7. Step 7: Pour the filling into the pie crust, spreading evenly. Cover with the second pie crust and crimp the edges to seal.
  8. Step 8: Beat the remaining egg and brush it over the top crust. Cut a few small slits in the center of the pie to allow steam to escape during baking.
  9. Step 9: Bake in the preheated oven for 25–30 minutes, or until the crust is golden and the filling is bubbly. Serve warm.

Tips & Variations

  • For extra flavor, add a handful of chopped fresh basil or oregano to the filling mixture.
  • Use homemade pie crust for a flakier, buttery texture.
  • Substitute the Italian-blend cheese with mozzarella or provolone for a different cheese profile.
  • Let the pie rest for 10 minutes after baking to make slicing easier.

Storage

Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven at 350 degrees F for 10-15 minutes or until warmed through to keep the crust crisp.

How to Serve

A slice of savory pie sits on a white plate with decorative edges, resting on a green cloth over a white marbled surface. The pie has three visible layers: a golden-brown flaky crust on top with a slightly crimped edge, a thick middle layer filled with cooked spinach, small chunks of ground meat, and bits of red bell pepper giving a mix of green, pink, and red colors, and a thin golden crust at the bottom. Two halves of bright red cherry tomatoes decorate the slice—one on top near the crust edge and one on the plate beside it. A silver fork lies next to the pie slice on the plate. In the blurred background, the rest of the pie sits in a white, scalloped pie dish, and nearby is a white bowl filled with halved cherry tomatoes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can assemble the pie a few hours ahead and keep it covered in the refrigerator until ready to bake. Just add a few extra minutes to the baking time if baking from cold.

Can I freeze this Italian Pie?

This pie freezes well. Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Three Meat Italian Pie Recipe

★★★★★

5 from 143 reviews
  • Author: Aiden
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

This hearty Three Meat Italian Pie is a flavorful blend of ground beef, salami, pepperoni, and Italian seasonings combined with spinach, pimientos, bruschetta, and Italian cheese, all lovingly baked inside a crispy, golden pie crust. Perfect for a comforting family meal with robust Italian flavors.

Ingredients

Scale

Meat and Vegetables

  • 1 1/4 lbs ground beef
  • 1 tsp dried Italian seasoning
  • 10-oz box frozen chopped spinach, thawed and drained
  • 6 slices (1 1/2 oz) salami, cut into bite size pieces
  • 1/4 cup diced pimientos, drained
  • 1/4 cup (1 oz) pepperoni, cut into bite size pieces
  • 1 (14-oz) container bruschetta

Other Ingredients

  • 3 large eggs, divided
  • 2 cups shredded Italian-blend cheese
  • 2 pie crusts (refrigerated or homemade)

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the pie.
  2. Cook Ground Beef: In a large skillet, cook the ground beef along with the dried Italian seasoning until the meat is browned and fully cooked. Drain excess fat from the skillet.
  3. Add Remaining Ingredients to Skillet: Add the thawed and drained spinach, chopped salami, diced pimientos, chopped pepperoni, and bruschetta to the skillet. Stir and cook until the mixture is heated evenly throughout.
  4. Cool Mixture: Transfer the cooked mixture to a large heat-proof bowl and allow it to cool for 1 to 2 minutes to avoid scrambling eggs in the following step.
  5. Combine Eggs and Cheese: Add two of the three eggs along with the shredded Italian cheese to the cooled mixture. Stir well until all ingredients are evenly combined and set the filling aside.
  6. Prepare Pie Crust Base: Roll out one pie crust into a 9-inch pie plate, smoothing it so the crust covers the bottom and sides of the dish evenly.
  7. Add Filling: Pour the meat and cheese mixture into the prepared pie crust, spreading it evenly.
  8. Top Pie Crust: Cover the filling with the second pie crust and crimp the edges together to seal the pie completely.
  9. Egg Wash and Vent: Beat the remaining egg and brush it generously over the top crust to give it a golden, shiny finish. Cut several slits in the center of the top crust to allow steam to escape during baking.
  10. Bake the Pie: Place the pie in the preheated oven and bake for 25 to 30 minutes, or until the crust turns golden brown and the filling is bubbly.
  11. Serve Warm: Remove the pie from the oven and allow it to cool slightly before slicing and serving warm for the best flavor experience.

Notes

  • Ensure the frozen spinach is thoroughly drained to avoid a soggy pie crust.
  • You can substitute homemade pie crust or store-bought refrigerated dough based on convenience.
  • Cut slits in the top crust to prevent the pie from becoming soggy by letting steam escape.
  • Let the filling cool briefly before adding eggs to avoid curdling.
  • This pie can be served with a simple green salad for a balanced meal.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Keywords: Three Meat Italian Pie, italian meat pie, ground beef pie, salami and pepperoni pie, Italian comfort food, savory pie

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆