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How to Make Deep Dish Italian Meat Pie

by Cindy Rippe

Deep Dish Italian Meat Pie

I absolutely LOVE this recipe. It's so quick, easy and tasty! Italian cold cuts with provolone cheese, sauteed greens in a light flaky crust with roasted red peppers baked until golden brown...When this pie comes out of the oven, it releases the most wonderful, irresistible aromas of the Italian meats and cheeses! It's SOOOO yummy! I use refrigerated pie crusts to save on time.


1 box of Pillsbury refrigerated (ready made) pie crusts

2 tablespoons olive oil 1 small red onion, chopped

2 cloves of garlic, minced

6 cups packed fresh spinach

2 teaspoons dried basil

1 pound provolone cheese

1/3 pound pastrami

1/3 pound honey ham

1/3 pound hard salami

1 12 oz jar of roasted red peppers, drained, patted dry and cut into strips

1 egg, beaten


Preheat oven to 400 degrees. Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Cook onion and garlic for 3 minutes or until tender. Add spinach and basil; cook about 5 minutes more or until all the moisture is evaporated. Set aside. Unroll pie crust dough and place in a lightly greased 9 inch pie pan, fit into pan with edges overlapping. (reserve the other crust for the top) Layer one-third of the provolone cheese, one-third of the pastrami, one-third of the ham, one-third of the salami, one-half of the roasted peppers and one-half of the spinach mixture. Repeat layers once. Top with remaining meat and provolone. Unroll remaining dough and place on top of cheese. pinch dough together at the edges. Use any remaining dough to cut out dough leaves ( if desired.) Brush the top with the beaten egg. Bake 35 to 40 minutes or until golden brown. Cool 10 minutes. Cut into wedges and serve warm.