Preheat your oven to 375°F (190°C).

Grease a 9-inch pie dish or a similar-sized baking dish with vegetable shortening or butter.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

Add the ground beef and Italian sausage, breaking them up as they cook, until browned and fully cooked.

In the same skillet, heat the remaining 2 tablespoons of olive oil.

Add the diced onion and green bell pepper, sautéing until they’re softened and slightly golden, about 5-7 minutes.

Stir in the dried basil, oregano, salt, black pepper, and a pinch of red pepper flakes (if using).

Incorporate the minced garlic and tomato paste into the mixture, sautéing for another 2 minutes until the ingredients meld together beautifully and release a delightful aroma.

Return the cooked meat to the skillet, stirring to incorporate.

In a medium mixing bowl, whisk together the eggs, Greek yogurt, kosher salt, and baking powder until smooth.

Gradually add the flour, stirring until the batter is well blended and free of lumps.

Sprinkle half of the grated Parmesan cheese evenly over the bottom of the greased pie dish.

Spread the meat and vegetable mixture over the Parmesan layer in an even layer.

Arrange the sliced provolone cheese over the filling, followed by an even sprinkle of diced scallions.

Pour the batter over the top, spreading it gently with a spatula to cover the filling completely.

Add the Final Cheese Topping

Sprinkle the shredded mozzarella cheese evenly over the batter, followed by the remaining Parmesan cheese.

Bake in the preheated oven for 40-45 minutes, or until the top is golden and the batter has set.

Remove from the oven and allow the pie to cool for about 10 minutes before slicing.

Slice and serve warm. This savory pie pairs beautifully with a fresh green salad or a side of roasted vegetables.