Italian Turkey Pie

Happy Monday everyone! I hope you all had a great weekend. I was feeling a little under the weather since Friday and was afraid I was catching the flu. It’s that time of year, and I forgot to get my vaccine back in September. Luckily it didn’t progress and was just a 24 hour thing. I’m feeling better today and I’m back with another recipe for you 🙂 Last Thursday we had some family over and had originally planned to barbecue, but with the consistent downpours that South Florida has been experiencing, that just wasn’t an option. I had to think of something that was quick to make and would feed everyone. This recipe for Italian Pie was actually adapted from one of Publix’ Aprons recipes. I changed many of the ingredients to make it a bit healthier, and in my opinion, tastes way better this way!

Italian Turkey Pie

  • Servings: 8
  • Difficulty: Medium
  • Print

You Will Need:

  • 1 lb Ground Turkey (or ground chicken)
  • 4 Uncooked Links of Sweet or Hot Italian Sausage (out of casing)
  • 1 10oz Box Frozen Chopped Spinach, Thawed and Drained
  • 1/2 Small Yellow Onion, Chopped
  • 1 15oz Can Seasoned Diced Tomatoes
  • 1 4oz Jar of Pimientos
  • 1 Tbsp Italian Seasoning
  • 1 Tsp Garlic Powder
  • 1 Tsp Black Pepper
  • 1/2 Tsp Salt
  • 1 Tsp Olive Oil
  • 3 Eggs
  • 1 Cup Low-Fat Mozzarella Cheese
  • 1 Box Ready-To-Bake Pie Crust

*To take the sausage out of the casing, simply pinch the center of the link and push towards both ends.


  1. Preheat oven to 425 degrees F.
  2. Heat olive oil in a large skillet over medium-high heat. Add onions, ground turkey, sausage, salt, pepper, garlic powder, and Italian seasoning. Cook until lightly brown.
  3. Turn heat down to low and add spinach, tomatoes, and pimientos. Cook until heated through.
  4. Turn heat off, move mixture to a large bowl and allow to cool for 10-15 minutes.
  5. While the filling is cooling, roll one of the pie crusts into a round or rectangular casserole dish and press down to completely cover the bottom of the dish. Bake for 10 minutes.
  6. While the bottom pie crust is baking, add 2 of the eggs and cheese to the filling. Stir until combined.
  7. Take pie crust out of oven. Add the filling and cover with the top pie crust, covering it the best you can. Cut 3 slits into the top to allow steam to escape.
  8. In a small bowl, scramble the remaining egg. Brush it over the top of pie using a pastry brush. (This is optional but the egg wash makes the crust look nice and shiny) 🙂
  9. Bake for 25-30 minutes or until the crust is golden brown.



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