Italian Pie

So once again, I saw a new recipe & have to try it. It was great, definitely a keeper in my book. I ended up just buying stuff for this recipe at the store. I found out it is around $4 per serving. Put it will a little side salad & some bread & presto, you have dinner. It was quick to make to, which is always a plus in my book.

Serves 8

Ingredients:
1 (10-oz) box frozen chopped spinach
6 slices salami (1 1/2 oz)
1 1/4 lb ground meatloaf blend (beef/pork)
1 teaspoon dried Italian seasoning
1/4 cup diced pimientos, drained
1/4 cup turkey (or regular) pepperoni (1 oz)
1 (13.75-oz) jar bruschetta spread
2 eggs (or 1/2 cup egg substitute)
2 cups shredded Italian-blend cheese
1 ready-to-bake rolled pie crust


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.
Stir pimientos, pepperoni, salami, spinach, and bruschetta spread into meat. Transfer to a medium bowl and set aside 1–2 minutes to cool.
Stir in eggs and cheese, then transfer to a 9x13-inch baking dish. Unroll pie crust 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.
Cut two small slits in center of crust. Bake in a 425 degree oven 25–30 minutes or until mixture is bubbly and crust is golden. Serve.