Italian Pie

Italian Pie

1 1/4 pounds ground chuck

1 10-ounce box frozen chopped spinach, thawed and squeezed dry

1 1/2 ounces salami, diced
1 ounce pepperoni , diced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 13.75-ounce jar bruschetta spread (I used Classico Tomato Basil)
2 eggs
2 cups shredded Italian blend cheese
salt and pepper, to taste
1 single crust pie dough

Preheat oven to 425 degrees.
Brown the ground chuck, drain well. Stir spinach, salami, pepperoni, dried herbs, and bruschetta spread into meat; cook 1-2 minutes or until thoroughly heated, Transfer to a medium bowl and set aside 1-2 minutes to cool.
Stir in eggs and cheese and season lightly with salt and pepper, then transfer to an 8x12-inch baking dish.
Roll the pie dough into a rectangle to fit over meat mixture. Trim or crimp edges.
Cut a few small slits in center of crust. Bake 25-30 minutes or until mixture is bubbly and crust is golden.

Makes 6 to 8 servings