Italian Meatball Pie

Italian Meatballs paired with your favorite marinara sauce, Italian cheeses and veggies, all baked in a spinach pastry crust. It’s where pizza meets spaghetti and meatballs in an Italian pot pie feast.

There are six meatballs in each of these “large” meatball pies. I cut one in half and shared it, but the big hungry eaters enjoyed the entire pie.

Along with the meatballs and sauce, it’s loaded with provolone, mozzarella & parmesan cheeses and your choice of veggies. I’m an “everything” gal when it comes to veggies: sweet bell peppers, mushrooms, red onions and black olives. There are so many other fantabulous “toppings” you can add in an Italian Meatball Pie.

The Crust – Does it Need to be Spinach?

The short answer is NO. Any savory pastry crust, like English Wig, or simply omitting the spinach powder. You can also use store bought pizza dough or puff pastry. I went with spinach because I love the color combination, I like playing with food, and it’s the color of the Italian flag. Plus, the Spinach Powder DOES add a veggie component; a sneaky way to slip it in.

See instructions below on making the spinach pastry crust. Divide the dough into 8 fairly equal sections. Use either 5-inch pans or 6×4-inch oblong pans; roll out four pieces of dough to cover the pan bottoms. (About 6-1/2 inches around for 5-inch pie pans or 6 x 7-1/2-inches for oblong.)

Prepare the toppings: Saute peppers and mushrooms if using, slice red onions, grate/slice cheeses, etc.

From left to right clockwise Layer 1: Sauce, slice provolone, Italian seasoning, parmesan cheese, and meatballs.

From left to right clockwise Layer 2: More sauce, mozzarella, Italian seasoning, parmesan and then peppers and mushrooms, onions and black olives.

If you have any left over cheese or sauce, feel free to add that too.

Roll out remaining dough, brush edges of bottom with water or egg wash, place top dough on. Trim overhang, crimp and seal with a fork, and cut vent holes.

It does not take much left over dough to cut out leaves free-hand or top with halved grape tomatoes or garlic cloves. Brush tops with olive oil and bake 50 minutes at 375 F.

And then you get to take that first bite.

It’s so darn delicious!

You can also cater the fillings for each individual or bake it all in one pan or cast iron skillet.

Have a fantabulous week of feasts pie peeps! We all need to eat and a little food joy goes a long way.

Helpful Products:

Organic Spinach Powder. Just two tablespoons equals about 3 cups of packed raw spinach.

SENSARTE 11-inch deep (4.5 qt) nonstick skillet with lid. Sensarte is known for being more durable than some granite cookware and I LOVE having a lid!

Italian Meatball Pie

Recipe by Portlandia Pie LadyCuisine: Italian

Prep time

30

minutes

Cooking time

50

minutes

6 x 4 or 5-inch pans

4

large servings

Italian Meatballs paired marinara sauce, Italian cheeses and veggies, all baked in a spinach pastry crust. It’s where pizza meets spaghetti and meatballs in an Italian pot pie feast.

Ingredients

• Spinach Pastry Crust

• 3-1/2 cups all-purpose flour (may substitute King Arthur Measure for Measure Gluten Free flour)

• 1/4 cup powdered dried spinach 

• 1/2 teaspoon salt

• 1/4 teaspoon baking powder

• 1 cup butter, room temperature

• 1/2 cup vegetable shortening

• 3/4 cup cold water

• Meatball Pie Filling

• 24 (2 dozen) homemade or favorite pre-made meatballs

• 24 oz favorite marinara sauce (about 3 cups)

• 4 slices provolone cheese (sandwich size)

• 1 cup grated mozzarella (4 oz)

• 1/4 cup shredded parmesan

• 1 bell pepper (red or green),rough cut, seeds and pith removed

• 6 oz. sliced mushrooms

• 4 teaspoons dry Italian seasoning

• Four 5-inch round or 6 x 4 oblong pans

• Additional Toppings

• Sliced red or sweet onion, cut slices in half, 1 small can sliced black or green olives, artichoke hearts, roasted garlic cloves, etc.

Directions

• Spinach Pastry Crust
• In a large bowl stir all of the dry ingredients together, flour, baking powder, spinach powder, and salt.
• Use a large serving fork or pastry cutter and cut in the butter and shortening until crumbly and pea-sized. 
• Add in the cold water all at once and stir until it comes together in a ball.
• Divide dough into 8 sections, all fairly the same size. On a floured surface, roll half of the balls to fit the oblong pans (dough size 6 x 7-1/2-inches) or 5-inch pie pans (6-1/2 inches). Roll out the other four dough balls for tops, cover loosely with plastic wrap so they won’t dry out while preparing the filling.
• Fillings and Assembly
• If using bell peppers and mushrooms: Saute peppers and mushrooms in olive oil over medium-high heat, just until heated, about 3 minutes, you want tender-crisp peppers and not over-cooked mushrooms.  Remove from heat, transfer to a plate lined with paper toweling as veggies will release liquid as they cool.  
• First Layer: 1/4 cup sauce on bottom crust, 1 slice provolone, 1/2 teaspoon Italian seasoning, 1 tablespoon parmesan, meatballs (6 per pie).
• Second Layer: Sauce, mozzarella, Italian seasoning, and parmesan.
• Divide sauteed peppers-mushrooms, and any other add ins, evenly on top of the pies (optional to top with more sauce).
• Place top crust, seal, decorate with leftover dough or toppings above.  Brush top with olive oil.
• Bake @ 375 for 50 minutes. Let sit for about 5 to 10 minutes before eating.