Pepperoni Spaghetti Pie

Written by Danielle Oteri

Pepperoni spaghetti pie with additional salami and provolone makes for a fun family or group dinner and lots of leftovers.

Pie was the theme for September’s Glory Salon, a monthly dinner among friends in honor of a dearly departed friend named Glory.

Each Glory Salon is hosted at a different apartment, and everyone brings a dish.

After the initial organizing emails were batted around, our menu was to include onion and Gruyère quiche, spinach pie, Steve’s Famous Key Lime Pie, chicken pot pie, pepperoni spaghetti pie, and pigs in blankets.

(Hey, anything wrapped in dough counts.)

Colds and conflicting schedules reduced our usual group of about 15 to just eight.

We started the evening with lots of wine alongside Kristen’s mini quiches and lemon tarts (Casey’s fave) that worked surprisingly well as a sweet appetizer instead of a dessert.

Then came the savory pies.

After I realized we would be short on main course pies, I changed my pie from a sweet Sicilian treat with cinnamon, raisins, and saffron to a savory provolone, salami, and pepperoni spaghetti pie.

Casey brought a traditional chicken pot pie, complete with her own homemade pie crust.

Finally, Irene supplied the dessert with a nectarine and blueberry tart courtesy of the booby food goddess Giada de Laurentiis.

Pepperoni Spaghetti Pie

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 1 pound thick spaghetti
  • 1/3 pound sliced salami
  • 1/3 pound sliced pepperoni
  • 8 large eggs
  • 5 slices of provolone cheese
  • olive oil
  • finely grated Parmigiano Reggiano cheese


  1. Cook spaghetti, drain and let cool for 20 minutes.
  2. Cut the pepperoni and salami into long strips.
  3. Beat the eggs in a large bowl and mix in the spaghetti.
  4. Once well coated, add in the sliced salami and pepperoni and combine all the ingredients well.
  5. Coat the bottom of a large nonstick or cast iron skillet with olive oil and heat over medium heat for 5 minutes.
  6. Add half of the spaghetti mixture to the skillet and cook for 3-5 minutes. (You'll notice the bottom of the spaghetti bubbling and browning.)
  7. Cover the spaghetti with the provolone slices.
  8. Add the rest of the spaghetti on top of the cheese and let cook for another 2 minutes.
  9. Remove the entire pan from the heat and place under the broiler for about 5 minutes. When the top is golden brown, you're all set.
  10. Sprinkle Parmigiano Reggiano cheese on top to finish.

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