Wholesome Fillings Inside of Thin and Crispy Pizza-like Crust

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If you’ve never tried a Panini Pie, you’re in for a treat. Based on an old Eastern European tradition and showcasing the culinary diversity of New York, they’re a savory combination of meat, vegetables and seasonings enveloped in a thin crispy crust. With vegetarian offerings (and vegan recipes in the works), there’s a Panini Pie for almost every

Perfect for a quick lunch or  o'devours to serve to friends, all of our Panini Pies are free of preservatives and artificial flavors, and the meat is always free of antibiotics and hormones.

We hand-craft, bake and flash-freeze the pies to retain the bold flavors and ensure that they arrive fresh at your door. They can be stored for  up to two months in the freezer, or once defrosted, for a week in the refrigerator.

To prepare the pies, simply unwrap, thaw and reheat them. You can find heating instructions by following this link. Your family and guests will swear you made them yourself.

For first-time customers, we recommend our most popular Panini Pies: Leek & Potatoes, Spinach & Feta Cheese, and Basil or Marsala Chicken. To view our full menu, click here.

The Panini Pies Origin Story

Yelena Marchuk, founder of Panini Pie Factory, has been cooking and baking since she was a young girl in Russia. She comes from a long line of bakers. Her mother, grandmother and great-grandmother baked all sorts of Russian pies. During World War II, when meat and produce were scarce, her great-grandmother made and sold pies to support herself and her family. An inventive cook, she believed that pies could be made from almost anything, so she would use vegetables grown in her small vegetable patch or the meat of rabbits caught in the woods. When friends and neighbors would ask what she puts in her pies, her great-grandmother would reply, “Whatever God gives.”

Yelena inherited her great-grandmother’s creativity and resourcefulness. When she immigrated to the U.S. in 2001 and chose to settle in New York City, she was immediately taken with the culinary diversity there. The many cuisines of New York City found their place in her Panini Pies. While the Cabbage & Eggs pie is a tribute to her great-grandmother, the menu also features items such as Lamb & Potatoes inspired by the cuisine of Central Asian countries , Shakshuka, whose recipe is based on a favorite breakfast dish of many Middle Eastern countries,  or Marsala Chicken with recipe borrowed from Italian cuisine.

Yelena herself says it best:

“The variety and versatility of Panini Pies fully reflect diversity of the multi-ethnic culinary landscape of New York, the City that I ‘ve loved and called my home for the last 20 years.”

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