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Recipes
Italian-Style Pie
8 servings
50 minutes total (Active 20 minutes)
Ingredients
  • 1 (10 oz) box frozen chopped spinach
  • 6 slices salami (1 ½ oz)
  • ¼ cup diced pimientos
  • 1 ¼ lb ground meatloaf blend
  • 1 teaspoon dried Italian seasoning
  • ¼ cup turkey (or regular) pepperoni (1 oz)
  • 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. Thaw spinach in colander under cool running water. Cut salami into bite-size pieces. Drain pimientos.
  2. Preheat oven to 425°F. 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. Drain spinach thoroughly by pressing it firmly against sides of colander.
  3. Stir pimientos, pepperoni, salami, spinach, and pasta sauce into meat; cook and stir 1–2 minutes until thoroughly heated. Transfer to medium bowl and let stand 1–2 minutes to cool.
  4. Stir in egg substitute and cheese, then transfer to 13- x 9-inch baking dish. Unroll piecrust over meat mixture, stretching dough to fit or use overhanging dough to cover extra space at ends of baking dish. Trim and seal or crimp edges.
  5. Cut 2 small slits in center of crust. Bake 25–30 minutes until mixture is bubbly and crust is golden. Serve.

Amount per ⅛ recipe serving: Calories 440, Total Fat 33g, Sat Fat 11g, Trans Fat 0g, Chol 70mg, Sodium 780mg, Total Carb 23g, Fiber 3g, Total Sugar 4g, (Incl. 1g Added Sugars), Protein 27g, Vitamin D 0%, Calc 25%, Iron 15%, Potassium 4%