By Lindsay Conchar

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 bit size pieces

1/4 cup diced pimientos, drained

1/4 cup (1 oz) pepperoni, cut into bite size pieces

14-oz bruschetta, homemade or store-bought

3 large eggs, divided

2 cups shredded Italian-blend cheese

2 pie crusts (refrigerated or homemade)

Instructions

1. Preheat oven to 425 degrees F.
2. Add the ground beef and Italian seasoning to a large skillet and cook until browned and cooked through. Drain.
3. Add the spinach, salami, pimentos, pepperoni and bruschetta and cook until warm throughout.
4. Transfer mixture to a large heat-proof bowl and allow to cool for 1-2 minutes.
5. Add TWO of the eggs and the cheese and stir together until well combined. Set aside.
6. Roll out one of the prepared pie crusts into a 9 inch pie plate.
7. Add the filling to the pie crust, then cover with the second pie crust and crimp the edges.
8. Beat the remaining egg and brush the top of the pie with the beaten egg. Cut a few slits in the center of the pie to allow steam to escape while baking.
9. Bake for 25-30 minutes or until bubbly and crust is golden. Serve warm.

Notes

Prep time: 30 min. / Cook time: 30 min. / Serves: 6 to 8