Spaghetti Pie with Wild Mushrooms & Spinach

This is a cheesy and delicious vegetarian comfort food dish. The pie was inspired by roadside diner spaghetti sandwiches in New Zealand! ๐Ÿ™‚

This recipe was adapted from Food and Wine, contributed by Gail Simmons. I increased the amount of garlic and spinach and modified the baking time for a convection oven. I used a combination of cremini and shiitake mushrooms. Wonderful.

Yield: serves 8 to 10

  1. Preheat the oven to 425ยฐ, preferably on convection. Tightly wrap the outside of โ€จa 9-inch springform pan with foil and brush the inside with butter or spray with cooking oil.
  2. In a pot of salted boiling water, cook the spaghetti โ€จuntil barely al dente; drain.
  3. 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.
  4. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned, 10 to 12 minutes. Scrape into a bowl.
  5. 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. Incorporate all of the brown bits from the bottom of the pan.
  6. Scrape spinach into the mushrooms and let cool slightly.
  7. In a large bowl, beat the eggs with the milk.
  8. Add the spaghetti, mushroom mixture, 3 cheeses, sage, thyme, 1 1/2 teaspoons of salt and 1 teaspoon of pepper; mix well.
  9. Scrape into the prepared pan and smooth the top.
  10. Set the pan on a baking sheet and bake for about 30 minutes in a convection oven or 35 minutes in a standard oven, until bubbling and the top โ€จis golden.
  11. Let stand for 15 minutes. Remove the ring, cut โ€จthe pie into wedges and serve.

I’m sharing my pie at Angie’s Fiesta Friday #196, co-hosted by Jhuls @The Not So Creative Cook and Antonia @ Zoale.com. Enjoy!

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

20 responses to “Spaghetti Pie with Wild Mushrooms & Spinach

  1. What a gorgeous savory pie! A springform pan is something I still need to add to my kitchen.

  2. Oh, wow! That’s different! I must give it a go – thanks for sharing x

  3. Ha. I think I have heard of this before. I thought it sounded interesting, then I promptly forgot about it.

    It DOES sound interesting and even very, very yummy. But I most of the time when I cook spaghetti (and I don’t ever, I cook linguine) I am in a hurry and it is my “savior” (fast and easy) meal. This sounds so good!!!

  4. How cool, it looks delicious! I haven’t ever had spaghetti pie, and am going to have to try this out! Thank you for sharing over at Fiesta Friday! Happy Fiesta Friday!

  5. I have been seeing spaghetti recipes in not their usual form and I think that this is such a unique way to serve and enjoy them. This would be a sure hit at this week’s Fiesta Friday party as it sounds really fantastic! Thanks for sharing, Josette!

  6. Simply beautiful! Love all the flavors and ingredients ๐Ÿ˜

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