Fresh Greens Pasta Pie

6 ounces vermicelli
2 tablespoons butter, softened
1/3 cup grated Parmesan cheese
5 eggs
2 teaspoons cooking oil
1 small onion, chopped
2 cups chopped fresh spinach or other greens
1 cup (4 ounces) shredded mozzarella cheese
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon nutmeg

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 shape.  Cover with aluminum foil and bake 10 minutes.  Set aside.  Heat oil in a small skillet, add onion and saute until tender.  Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings and onions.  Spoon spinanch 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.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition


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