Fresh greens pasta pie

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

Heat oven to 350 degrees. Lightly grease a large pie plate. Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese 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 sauté until tender. Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings, and sautéed 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 3 servings.

Recipe from Crystal lake Gardens