Photo: Spinach and Pasta Pie Recipe
Ingredients
- 3 large eggs, divided
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil, divided
- 1 (16-ounce) box spaghetti, cooked according to package directions, drained
- 1 medium onion, chopped
- 2 teaspoons chopped garlic
- 1/4 cup milk
- 2 teaspoons Italian seasoning
- 1/2 (4-ounce) package crumbled feta cheese
- 2 (10-ounce) packages frozen chopped spinach, thawed and drained
- 1 plum tomato, sliced thin
- 1/4 cup grated Parmesan
Directions
Preheat the oven to 350 degrees F.
In a large bowl, beat together 1 egg with a generous pinch of salt and pepper. Whisk in 1 tablespoon canola oil. Add half the spaghetti (reserve the other half for Round 2 Recipe Spinach and Mushroom Pasta). Toss it well to coat and press it into a 9-inch deep dish pie pan to form a crust.
In a skillet over medium-high heat, add the remaining oil. When it is hot, add the onion and cook until it is softened, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat and set aside (reserve half the cooked onions for the Round 2 Recipe Spinach and Mushroom Pasta).
In a large bowl, whisk together the remaining 2 eggs, milk, Italian seasoning, and salt and pepper, to taste. Stir in the cheese, spinach (reserve 3/4 cup spinach for Round 2 Recipe Spinach and Mushroom Pasta), and remaining half of the cooked onions. Pour the mixture on top of the spaghetti pie crust, top with tomato slices, and sprinkle with Parmesan. Place onto a baking sheet and bake until the pie is set and golden brown, 30 to 35 minutes. Remove and let rest for 10 minutes before slicing.
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By lardon
League City TX
on April 28, 2012
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I have made this several times. The first time I followed the recipe. It was to spinachey for my kids. I now add the entire container of the feta to the spinach mixture. This is the only way I can get the kids to eat spinach. They love it!
By goormay
Waukesha WI
on June 04, 2011
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2/27/11: OMG, this was so easy and so very good. It looks very impressive. I would happily take it to any potluck. I served 1/4 as a portion, but it is so filling we each ate only half of it. It will serve 6-8 easily. I served it with mussels and olive foccacia bread. It was delicious and we plan to eat leftovers again tonight with turkey thighs. So good and so versatile! This recipe is definitely a "keeper". 6/4/11: I made this with lamb at Easter to rave reviews and my guests begged for the leftovers. We had it again last night and it was perfect with king crab legs. This time I used fresh baby spinach and sauteed it with the onion/shallots and garlic. Superb!
By wondersaboutfood
on May 03, 2011
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I thought this dish was simple and delightful! I made a 2-portion version in a little casserole dish, and eyeballed all of the ingredients. I added a couple of mushrooms, used a shallot instead of onion, and used fresh spinach instead of frozen that I sauteed in the pan with the shallot and garlic. I think anyone could cut corners with this recipe - adding or substituting whatever you have in the fridge. Delicious, and a great guilt-free dinner or leftover lunch!
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