Preparation Steps

• Set a fine-mesh strainer over a bowl and drain the bruschetta tomatoes for at least 5 minutes. Thaw the spinach and squeeze it in a clean kitchen towel until no more liquid drips out.
• Preheat the oven to 400°F. Fit one pie crust into a 9-inch pie plate, dock the bottom with a fork, line with parchment, and add pie weights. Par-bake for 10 minutes, then remove the parchment and weights and cool while you make the filling.
• Heat a large skillet over medium-high. Add the ground beef, Italian seasoning, and garlic. Cook, breaking the meat into small crumbles, until browned and most of the moisture has cooked off, 6 to 7 minutes. Transfer to a large bowl and let cool 5 minutes.
• Stir the spinach, salami, pepperoni, drained bruschetta tomatoes, shredded Italian-blend cheese, and Parmesan into the warm beef until evenly distributed.
• Whisk the 2 eggs in a small bowl, then fold them into the meat mixture. Refrigerate the filling for 10 minutes to thicken slightly—this helps the slices hold together.
• Spoon the chilled filling into the par-baked crust and mound it gently. Brush the rim of the bottom crust with a little egg wash. Top with the second crust, trim excess, and crimp to seal. Cut several small vents in the center to release steam.
• Brush the top crust with the remaining egg wash. Bake at 400°F for 35 to 40 minutes, until the crust is a deep golden color and juices bubble through the vents. If the edges brown too fast, shield them with foil.
• Cool on a rack for 15 minutes before slicing so the filling sets cleanly.