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.

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