Spaghetti Pie

Dear Turkey,

Yes, it's exactly

As delicious as it sounds

And easy to make

Spaghetti Pie

(serves 6-8, adapted from smitten kitchen)

Ingredients:

- 1 lb dried spaghetti, cooked very al dente (you just want it done enough so it doesn't break when you drain it) in salted and oiled water

- 1/2 lb greens of your choice, not too stemmy, frozen is fine (I used broccoli rabe), wilted -- you want about 1 c of greens once they're wilted (I threw mine into the pasta water in the last minute or two) -- rinse both the pasta and the greens in cold water and drain well

- 1.5 c whole milk

- 3 eggs

- 1 t black pepper

- 8 oz pecorino, grated

- 8 oz fontina, grated or shredded

- red pepper flakes, for garnish 

Instructions:

- Generously oil a springform pan and wrap the outside well with 3 pieces of foil (the goal is to make sure each seam of foil is covered by another piece of foil). Don't skip the wrapping, and also put a cookie sheet under the pan in the oven when you bake the pie.

- Whisk/stir together the eggs, milk, pepper, and all but 1/2 c of each cheese. Toss with the pasta and greens.

- Pour this into the pan and sprinkle remaining cheeses on top.

- Bake at 425 F for about 60 minutes or until the top is browning and a knife inserted comes out clean -- if the top is browning too fast and the inside isn't getting done, tent it with foil. Finish under the broiler for 2-3 minutes if the top isn't nice and brown and crunchy. 

- Let stand 5-10 minutes and then gently run a knife around the outside before you release the ring. Loosen the bottom with a spatula or just leave the bottom on and serve it from there. Top with red pepper flakes. 

Enjoy,

Tofu