Spaghetti Pie with Wild Mushrooms and Spinach

There is no more fitting description for this dish than: hearty. It is satisfying, but not overly heavy. And is perfect for a crisp winter evening. I kept thinking of it as a "vertical lasagna."

You can toy with the ingredients to meet your preferences. For example, the original recipe calls for 5 oz of spinach greens; I didn't like the proportions of that to the mushrooms, so wound up adding about 15 more oz of beet greens that I had in the fridge -- that seemed more proportional to the mushrooms.

I'm not sure I would add liquidy things -- like tomatoes, though that does seem like an obvious choice. The dish did leak some moisture as it is, and, adding more wet things might just create a mess.

The crisp topping was delicious and, next time around, I might toy with baking it in a sheet cake pan so that there is more crispy topping overall.

Spaghetti Pie with Wild Mushroom and Spinach

Food & Wine

1 lb spaghetti
3 T olive oil
1 yellow onion, chopped
2 cloves garlic, chopped
1 lb mushrooms, in 1" pieces
5-20 oz mild greens, like baby spinach, beet greens, or chard
3 eggs
1 1/2 c whole milk
3 c fontina cheese, shredded (10 oz)
1 c ricotta cheese
1 c parmigiano-reggiano, shredded
1 T sage, chopped
1 T thyme

Preheat the oven to 425°. Tightly wrap the outside of  a 9-inch springform pan with foil and brush the inside with butter.

In a pot of salted boiling water, cook the spaghetti  until barely al dente; drain.

In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until sizzling, about 1 minute. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned, 10 to 12 minutes. Scrape into a bowl.

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the spinach, season with salt and pepper and cook over moderate heat, stirring, until just wilted, about 2 minutes. Scrape into the mushrooms and let cool slightly.

Using the pot you cooked the spaghetti eggs, add eggs and milk. Beat to combine. Add the spaghetti, mushroom mixture, 3 cheeses, sage, thyme, 1 1/2 teaspoons of salt and 1 teaspoon of pepper; mix well.

Scrape into the prepared pan and smooth the top.

Set the pan on a baking sheet and bake for about 35 minutes, until bubbling and the top  is golden. Let stand for 15 minutes. Remove the ring, cut  the pie into wedges and serve.

Comments

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