Wholesome Fillings Inside of Thin and Crispy Pizza-like Crust

If you’ve never tried a Panini Pie, you’re in for a treat. Based on an old Eastern European tradition but showcasing the culinary diversity of New York, they’re a savory combination of meat, vegetables and seasonings enveloped in a thin crispy crust. You can think of panini pies as a hybrid of a pie and a sandwich without all the mess, so you can eat in any situation: behind the table, on a couch in front of your favorite TV show, or even in bed (if you are lucky to have someone willing to bring you breakfast in bed). With vegetarian offerings, there’s a Panini Pie for almost every taste. 
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 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: Spinach & Feta Cheese, Basil or Marsala Chicken, or Pork Kimchi. We also recommend our newest flavor: Ukrainian pie combining the richness of farmer cheese with the taste of sour cherries and a hint of mint. This pie, which reflects the Ukrainian heritage of its inventor, is perfect for breakfast.  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 Tatarstan. She comes from a long line of bakers. Her mother, grandmother and great-grandmother baked all sorts of Russian and Tatar 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, and the Ukrainian pie was inspired by her childhood memories in her father's village in Western Ukraine, 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.