Italian Meat and Spinach Pie

Italian Meat and Spinach Pie

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"This flavor-packed lasagna-without-noodles pie is the ultimate comfort food. A friend shared this recipe with me years ago and it has become a family favorite. Perfect served with a tossed salad and glass of wine."


2 h 15 m servings 398 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 1098 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Line a 9-inch pie pan with the pastry and press the edges of the crust with a fork to seal it to the pie dish. Cover loosely with plastic wrap and refrigerate while you prepare the sauce.
  2. Heat a large skillet over medium-high heat and stir in the ground beef, turkey sausage, and 1 clove of minced garlic. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the onion, red bell pepper, and mushrooms and cook, stirring frequently, until the onion is soft and translucent and the mushrooms have given off their liquid, about 5 minutes. Add the remaining garlic and cook for 30 seconds.
  3. Stir in the tomato paste, water, salt, basil, and oregano and bring the sauce to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Remove from heat and set aside.
  4. Preheat an oven to 450 degrees F (230 degrees C).
  5. Line the chilled pie crust with a double thickness of aluminum foil. Bake for 9 minutes. Remove the foil and continue baking until the bottom of the crust is set, about 7 more minutes (see Editor's Note for tips). Remove from the oven and set aside. Reduce the oven temperature to 350 degrees F (175 degrees C).
  6. Combine the spinach, ricotta, and 1/2 cup mozzarella cheese. Spoon the filling into the baked crust. Top with the meat mixture. Cover the edges of the pie crust with foil to prevent over-browning, place the pie on a baking sheet, and bake for 45 minutes.
  7. Remove the pie from the oven. Top the meat mixture with 1 cup of mozzarella cheese, chopped tomatoes, and sliced olives. Return it to the oven and bake until the cheese is melted, about 10 minutes. Let stand for 10 minutes before serving.


  • Editor's Notes
  • This pie can be made ahead of time. Bake it as directed, allow it to cool, and then wrap well with aluminum foil and freeze for up to 2 months. Reheat the pie in a 350 degrees F (175 degrees C) oven, still wrapped in foil, until heated through, about 45 minutes. Remove foil and bake until cheese is bubbling, 10 to 15 minutes more.
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Your rating



  1. 14 Ratings


Loved, Loved, Loved this!!! Definately skip the salt, you won't miss it. Also, I added more veggies, zucchini, carrotts. I doubled the tomatoe sauce and doubled the recipe and doubled the se...

I originally submitted this recipe using ground turkey and turkey sausage. Brown in 1 T olive oil, with 1 T garlic, basil and oregano, you really have to season the meat while cooking. Also, I ...

I made this for dinner tonight and this was a hit! Fantastic blend of flavors and very moist, loved the combination of pie crust, spinach and meat. I doubled the recipe and used 2 pie crusts ...

Delicious! (so say husband, kids, and adult friend) I doubled the recipe. No mushrooms or olives (I'm the only one who likes them) and no peppers (I hate them) but substituted zucchini in wit...

We loved this hearty recipe. It reminded us of a meatlovers deep dish pizza.

Easy, fast and healthy dinner. Definitely a keeper.

Delicious!This pie has a fabulous flavor.

Sorry, but I thought this was VERY bland. And a lot of work to go through for this pie. Made it exactly (except for mushrooms)the way it was written. I could not fit all the spinach mixture n...

The blend of flavors is wonderful. I made my own crust so I'm not sure it is worth all that effort, but it is good. I absolutely will use this combination of meat,sauce, cheese and spinach the...