Sunday, April 1, 2012

Spinach Pasta Pie

Adapted from a recipe on this recipe serves 4

4 medium farm fresh, free range eggs
2 tablespoons coconut or grapeseed oil
6 ounces GF Quinoa Spaghetti noodles, cooked
1/2 cup chopped onion
2 large cloves garlic, minced
1/4 cup milk
2 teaspoons Italian Seasoning blend
2-ounces crumbled feta cheese (I didn't have feta so I used an Italian Cheese blend)
1 cup diced ham
4 cups fresh organic baby spinach
1 tomato, sliced thin
1/4 cup grated Parmesan Cheese

In a large bowl, beat two eggs, salt and pepper to taste and 1 tablespoon oil.  Add the cooked spaghetti noodles and toss to coat it well.  Press the spaghetti into a 9 inch pie plate or deep dish pan to form the crust.

Heat 1 tablespoon oil in a skillet over med-high heat.  Add the onion and cook until softened (5 minutes).  Add the garlic and cook one minute longer.  Stir in spinach and cook until wilted. Set aside.

In a seperate bowl whick the remaining two eggs, milk, Italian seasoning, salt and pepper to taste.  Stir in the feta cheese and spinach mixture.  Pour on top of the spaghetti crust.  Arrange tomato slices over top and sprinkle with the Parmesan.

Place your dish onto a baking sheet and bake until the pie is set and golden brown.....about 30-35 minutes.  Remove from the oven and let rest for 10 minutes before slicing.

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