Fresh Greens Pasta Pie

March 4, 2021 , ,

By Crystal Lake Gardens in From Asparagus to Zucchini

  • 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)

Heat oven to 350 degrees. Lightly grease a large pie plate.

Cook vermicelli according to package directions; drain. Stir butter and Parmesan into hot vermicelli. Beat 2 of the eggs and stir well into pasta.

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.

Heat oil in small skillet, add onion and saute until tender.

Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings and sauteed onions.

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.