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Categories:
eggs kosher salt canola oil directions onion garlic milk Italian seasoning Feta cheese tomato Parmesan
Viewed: 100 - Published at: 9 years agoIngredients
- 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
Method
- 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.
