Home Recipes Deep Dish Turkey Florentine Pie

Deep Dish Turkey Florentine Pie

Total Time: 60 mins.
Prep Time: 25 mins.
Cook Time: 35 mins.
Serves: 4 to 6


A delicious way to transform turkey leftovers into an ooey-gooey, family-pleasing meal.

2 cups all-purpose flour (approx.)
1 pkg (8 g) pizza crust Yeast
1/2 tsp salt
3/4 cup very warm water, about 120°F (50°C)
1 tbsp Spectrum®Canola Oil
1 tbsp golden corn syrup


2 tbsp salted butter
2 tbsp all-purpose flour
2 cloves garlic, minced
2 cups of 10% Half and Half Cream
2 1/2 cups shredded Marble Cheese, divided
1/2 tsp each salt and pepper Pinch ground nutmeg (optional)
3 cups shredded cooked turkey or chicken
8 oz sliced mushrooms
1/2 cup Europe's Best® Chef's Spinach, thawed and squeezed dry (about 6 nuggets)

Star Product

Chef's Spinach


  1. Pulse flour, yeast and salt in a food processor fitted with a metal blade.
  2. Stir water with oil and corn syrup; with motor running, slowly pour in water mixture. Process for 1 minute or until dough forms a ball.
  3. On a lightly floured surface, knead dough 12 to 15 times or until smooth and elastic. Roll dough into a 16-inch round.
  4. Line a well-greased, 8-inch springform pan with dough, allowing it to overhang ring.
  5. Preheat oven to 400°F (200°C).
  6. Filling: Meanwhile, melt butter in a saucepan set over medium heat. Add flour and garlic; cook, stirring, for 1 minute.
  7. Gradually whisk in cream until thickened. Stir in 1 cup cheese, the salt, pepper and nutmeg (if using) until smooth; cool slightly.
  8. Spread 1/2 cup of sauce on bottom of dough-lined pan. Layer evenly with half each of turkey, mushroom, spinach. Spoon over half the remaining sauce. Repeat layers once. Fold in dough to form a rimmed edge. Sprinkle evenly with remaining cheese.
  9. Bake for 35 minutes or until crust is browned and filling is bubbling. Let cool for 10 minutes before slicing.

Makes 4 to 6 servings.



TIME SAVER: Buy a rotisserie chicken to use if you don't have leftovers on hand.