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! 🙂

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

• unsalted butter, softened, for brushing the pan or cooking oil spray
• 1 pound spaghetti
• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, minced
• 4 garlic cloves, thinly sliced
• 1 pound mixed wild mushrooms, such as cremini, porcini and stemmed shiitakes, cut into 1-inch pieces
• coarse salt
• freshly ground black pepper
• 6 ounces baby spinach
• 3 large eggs
• 1 1/2 cups whole milk
• 3 cups shredded Fontina cheese (10 ounces)
• 1 cup fresh ricotta cheese
• 1 cup finely grated Parmigiano-Reggiano cheese
• 1 tablespoon finely chopped sage
• 1 tablespoon thyme leaves

1. 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.
2. In a pot of salted boiling water, cook the spaghetti 
until 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 
is golden.
11. 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!

One Year Ago:

• Curried Squash Galette

Two Years Ago:

• Green-Lentil Curry

Three Years Ago:

• Pad See Ew #2

Four Years Ago:

• Baked Orzo, Bacon, Feta, & Spinach Custard