2 pounds lean ground beef
1 cup fresh bread cubes (2 slices)
2 tsp. salt
1/4 tsp. pepper
2 10-ounce packages frozen chopped
broccoli or spinach, thawed
2 8-ounce pkgs. sliced Provolone cheese, chopped
2 pkgs. piecrust mix for 2-crust pies
1 egg yolk, beaten
1/2 pound sliced salami, chopped
EARLY IN THE DAY OR THE DAY BEFORE SERVING:
1. In 12-inch skillet over medium-high heat, cook ground beef until browned, stirring occasionally; spoon off all drippings. Stir in bread cubes, salt and pepper; set aside.
2. Drain broccoli. On paper towels, pat broccoli dry. In medium bowl, combine broccoli, cheese and eggs until well mixed; set aside.
3. In large bowl, prepare piecrust mixes as labels direct but make up both packages at once. Shape 2/3 of pastry into a large ball; shape remaining pastry into another ball. On lightly floured surface, with lightly floured rolling pin, roll large ball into 16-inch circle about 1/8 inch thick.
4. Fold circle into fourths and carefully lift into 10-inch springform pan; unfold. With fingers, lightly press pastry into bottom and sides of pan; trim edges of pastry to make it even with rim of pan.
Brush bottom of pastry with some egg yolk; spoon in beef mixture; top with layer of broccoli mixture, then salami. Fold edges of pastry over filling.