This is a cheesy and delicious vegetarian comfort food dish. The pie was inspired by roadside diner spaghetti sandwiches in New Zealand! 🙂
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
- Preheat the oven to 425°, preferably on convection. Tightly wrap the outside of a 9-inch springform pan with foil and brush the inside with butter or spray with cooking oil.
- 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. Incorporate all of the brown bits from the bottom of the pan.
- Scrape spinach into the mushrooms and let cool slightly.
- In a large bowl, beat the eggs with the milk.
- 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 30 minutes in a convection oven or 35 minutes in a standard oven, until bubbling and the top is golden.
- Let stand for 15 minutes. Remove the ring, cut the 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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What a gorgeous savory pie! A springform pan is something I still need to add to my kitchen.
Thanks. 🙂 I make my husband cheesecake every year for his birthday so a springform pan is essential. You NEED one!
Oh, wow! That’s different! I must give it a go – thanks for sharing x
Thank you! I love the name of your blog. 🙂
Oh my gosh this looks delicious! 🙂
Thank you so much. 🙂 We LOVED it!
I bet! 🙂
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!!!
It was beyond good. I am usually making pasta as a quick dinner too- at least once a week- but this pie is worth the extra time. Hope you get a chance to try it!
I just have to remember. Ya know, plan the extra time. 🙂
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!
Thanks, Antonia! 🙂
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!
I love pasta in every form! Thanks, Jhuls. 🙂
That looks so cool!!!
Thanks, Elaine. Fun & tasty! 😉
wow.. just loved it 🙂
Me too! 😉 Thanks!
Simply beautiful! Love all the flavors and ingredients 😍
Thanks, Sonal. 🙂 🙂
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