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.