Fresh Greens Pasta Pie

By Crystal Lake Gardens in From Asparagus to Zucchini. Recipe contains eggs and dairy.

Ingredients:

• 6 ounces vermicelli
• 2 T. butter, softened
• 1/3 C. grated Parmesan
• 5 eggs
• 2 t. cooking oil
• 1 small onion, chopped
• 2 C. chopped fresh spinach or other greens
• 1 C. shredded mozzarella
• 1/3 C. milk
• 1/2 t. salt
• 1/4 t. ground pepper
• 1/8 t. ground nutmeg
• several shakes hot pepper sauce (optional)

Steps:

1. Heat oven to 350 degrees. Lightly grease a large pie plate.
2. Cook vermicelli according to package directions; drain. Stir butter and Parmesan into hot vermicelli. Beat 2 of the eggs and stir well into pasta.
3. Spoon mixture into pie plate, and use a spoon to shape vermicelli into a pie shell. Cover with aluminum foil and bake 10 minutes. Set aside.
4. Heat oil in small skillet, add onion and saute until tender.
5. Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings and sauteed onions.
6. Spoon spinach mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing. Makes 6 servings.