in From Asparagus to Zucchini, 3rd ed.

  • 6 oz. Vermicelli pasta
  • 2 TB butter or margarine, softened
  • 1/3 c. grated Parmesan cheese
  • 5 eggs
  • 2 tsp. Cooking oil
  • 1 small onion or bunch scallions, chopped
  • 2 c. chopped tat soi, spinach, endive or other greens
  • 1 c. shredded mozzarella cheese
  • 1/3 c. milk
  • salt and pepper to taste
  • dash nutmeg

1. Preheat the oven to 350.
2. 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, using a spoon to shape vermicelli into a pie shell. Cover with aluminum foil and bake 10 minutes. Set aside.
3. Heat oil in small skillet, add onion and saute until tender. Beat the remaining 3 eggs and combine with greens, mozzarella, milk, seasonings, and sauteed onions. Spoon greens and mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let cool before serving.

Serves 6

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