Welcome to a delightful twist on classic pasta dishes with our Sun-Dried Tomato and Spinach Spaghetti Pie. This recipe combines the heartiness of spaghetti with a savory pie, creating a comforting, one-dish meal that's perfect for any occasion. Let's dive into this flavorful Italian-inspired fusion!
Spaghetti serves as the sturdy base of our pie, giving it structure and heartiness. Olive oil brings out the flavors of Mediterranean ingredients and helps in sautéing. Garlic adds a punchy aromatic depth to the dish. Sun-dried tomatoes offer a concentrated burst of sweet and savory notes. Spinach adds a fresh, leafy contrast and nutrients. Goat cheese contributes a creamy tang that perfectly balances the pie's flavors. Eggs and whole milk create a custardy binding that holds everything together. Parmesan cheese adds a savory, umami kick. Dried oregano infuses a classic Italian herb flavor. Don't forget to season with salt and pepper to taste. Lastly, a bit of butter ensures your pie dish is well-greased, so nothing sticks.
This spaghetti pie pairs wonderfully with a simple arugula salad tossed in lemon vinaigrette. A glass of chilled white wine, like a Sauvignon Blanc, complements the dish’s flavors beautifully. For an extra touch, sprinkle some fresh basil over the top before serving.
First things first, preheat your oven to 350°F. While that warms up, take a moment to grease a 9-inch pie dish with a bit of butter. This ensures that your pie won't stick, making serving a breeze.
Next, cook your spaghetti according to the package instructions. While that's happening, grab a large skillet, set it over medium heat, and add the olive oil. Toss in the minced garlic and let it sauté until it's nice and fragrant, but keep an eye on it to prevent burning.
Once the garlic is ready, stir in the chopped sun-dried tomatoes and fresh spinach. Cook these until the spinach has wilted down into tender green goodness. This should only take a few minutes.
Now, in a large bowl, whisk together the eggs, milk, oregano, salt, and pepper until they're well combined. This mixture will act as the custard for your pie.
Once your spaghetti is cooked and drained, add it to the bowl with the egg mixture. Toss in the sautéed spinach and sun-dried tomato mix, followed by the crumbled goat cheese and grated parmesan. Give everything a good stir until it's all well mixed and the cheeses are distributed throughout.
Pour your spaghetti mixture into the prepared pie dish, spreading it out evenly. Pop it into your preheated oven and bake for 30-35 minutes, or until the top is golden brown and the center is set. Let it cool for about 5 minutes before slicing and serving.
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