Reviewed: Apr. 14, 2006

This pie is outstanding. Had it two years ago. I substituted one of the meats for another. Loved it. Big hit at daughter's dinner.

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Anthony G

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Reviewed: Jan. 30, 2006

Not bad! I halved the recipe with no problems. From the start, it seemed to need a little spice. So I sauteed an onion, 2 garlic cloves and one jalapeno. I used one pound ground turkey instead of all that pork, to which I added the onion, garlic, pepper mix. To the cheese mixture, I added italian seasoning, cumin and paprika. I mixed the meat mixture with the cheese as per the recipe. But I made it crustless, so I just put it all into one 9 x 13 lasagne pan, sprinkled the parmesan, and then baked it as instructed. It came out as a very pretty meat pie. Thanks!

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Nov. 11, 2005

Outstanding!!!!! This is such an unbelievably easy recipe that leaves you wishing it lastest longer!! I shared it with women at work and they too made this with a few modifications that simply improved an already wonderful recipe. Some added spinach, while others added peppers and garlic powder with onions! AHHHHH and MMMMM... Will definitely be a family keeper!!!

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Jennifer Ferrari

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

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Reviewed: Mar. 31, 2005

Great different idea for any brunch, lunch, or dinner. Adults loved it!! Kids - no so much. Thanks!

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JAZANDER

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Reviewed: Mar. 30, 2005

This was served as a main dish at my Easter Brunch. I compiled the filling the night before, stored it in the fridge overnight, then assembled it right after church and it was ready in about an hour. I felt it needed some color, because it was pretty monochromatic. So, I added some italian herb seasoning mix. It was very good, and filling. However, it was a bit soggy on the bottom. I'll probably pre-bake the bottom crust next time and skip the top crust.

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Texasglori

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Fort Richardson, Alaska, USA

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Reviewed: Mar. 28, 2005

My husband isn't a big breaskfast fan (poor guy) but he said this was perfect. I love breakfast and I agree. I'll try it again with just one crust to save the calories. I worried a little because there is no spice in this dish but it was perfect as is.

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ELIZABETHT

Cooking Level: Expert

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Reviewed: Mar. 9, 2005

I loved this recipe. I halved the recipe and used a springform pan and it looked beautiful and tasted wonderful. I also left off the top crust as someone else suggested and it turned out great. It will be on my list for favorite Easter recips. Thanks for sharing!

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DEEDEE

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Reviewed: Mar. 8, 2005

This recipe turned out well but I just felt that something was missing...possibly some onions or maybe mushrooms. I guess, strictly speaking, it is exactly what it says that it is...a meat pie. The family thought it was okay but it was not, in my opinion, a really outstanding recipe. Clark's Quiche (found on this site) is still our favorite when we want a main course pie.

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ANITALOUISE

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Reviewed: Mar. 4, 2005

I loved this Meat Pie recipe. I don't do a lot of cooking so I always look for easy but delicious receipts. I pre-tested it last night and it was great. I did one with a pastry top and one without. They were both great. Two different tastes. It is a definitely keeper. I will make both variations for Easter. Thanks again.

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HARBOR

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Reviewed: Mar. 3, 2005

This is it! This is the recipe my Nonna used to make. I can't wait to make it for my family. The only difference is that Nonna's pie was made in a square pyrex glass baking dish and she made a lattice top using a zig-zag style ravioli cutter to make the strips. Thanks so much for bringing back a little bit of family history to our table.

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RMARCHISOTTO

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Reviewed: Jan. 2, 2005

Delicious, rich pie! Almost quiche-like, but with a top crust. This went a long way, as it makes two pies. Very nice.

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PAMV03842

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Reviewed: Sep. 26, 2004

My husband made this and it was wonderful! He did have to cook it longer than the stated time in order to get the crust to brown.

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Debbie M

Cooking Level: Intermediate

Home Town: The Woodlands, Texas, USA

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Reviewed: Apr. 23, 2004

DELICIOUS! I left off the top pie crust to reduce the calories (though it isn't as pretty without the pie crust on top), and it was still a wonderful dish. My husband loved it and said it was definitely a repeat recipe.

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MOM130

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Reviewed: Apr. 15, 2004

Thank you for posting this recipe. It was one of my favorites as a child. My mother said it was even better than hers and asked me to send it to her sister (that is a rave!). I did try a variation, I used cooked, crumbled sweet italian sausage instead of salami and prosiutto. My girls loved it too - it is now a family favorite and not just for Easter.

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Mags

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Reviewed: Apr. 12, 2004

My husband is Italian. His aunt used to make this, except that she used pizza dough instead of a pie shell. I used the pizza dough with this recipe and my husband said it was as good as his Aunts! Everyone loved it!

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COKAMAR

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Reviewed: Mar. 29, 2004

We all enjoyed this. To make things easier I tried, for the first time, using the Pillsbury ready made fold out crusts (I've never used a store bought crust before). These are very easy to use and save time but lack the flavor of my own crust. There's plenty of dough ,so with the extra I cut out Easter shapes using cookie cutters and placed on top of the pies. I served this with fresh asparagras.

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CALIFORNIADREAMIN

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Reviewed: Mar. 11, 2004

I used low salt ham for this, as well as adding a small, finely chopped onion to the meat & egg mixture. Incredibly delicious, I'll be making it again soon!

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KYLARATK

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Ogden, Utah, USA

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Reviewed: Apr. 11, 2003

Maybe this last year for Easter, I will be making it again this year. It was wonderful! My Italian husband and both of our families loved it. My mother in law said it was the best she'd ever had, inculding hers! I almost fell off my chair. Highly recommened.

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