Spaghetti Pie with Wild Mushrooms and Spinach

By Maverick19

Ingredients

• Unsalted butter, softened, for brushing
• 1 lb spaghetti
• 3 Tbsp extra virgin olive oil
• 1 medium yellow onion, minced
• 2 garlic cloves, minced
• 1 lb mixed wild mushrooms, such as cremini, porcini and stemmed shiitakes, cut into 1 inch
• pieces
• kosher salt and pepper
• 5 oz baby spinach
• 3 large eggs
• 1 1/2 cups whole milk
• 3 cups shredded fontina cheese (10 oz)
• 1 cup fresh ricotta cheese
• 1 cup finely grated parmigiana-reggiano cheese
• 1 Tbsp finely chopped sage
• 1 Tbsp thym leaves

Preparation

Step 1

Preheat the oven to 425 degrees

1. Tightly wrap the outside of a 9 inch springform pan with foil and brush the inside with butter. In a pot of salted boiling water, cook the spaghetti until barely al dente; drain.

2. In a large skillet, heat 2 Tbsp 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, 10-12 minutes. Scrape into a bowl.

3. In the same skillet, heat the remaining 1 Tbsp of olive oil. Add the spinach, season with salt and pepper and cook over moderate heat, stirring until just wilted, about 2 minutes. Scrape into the mushrooms and let cool slightly.

4. In a large bowl, beat the eggs with the milk. Add the spaghetti, mushroom mixture, 3 cheeses, sage, thyme, 1 1/2 tsp of salt and 1 tsp of pepper, mix well. Scrape into the prepared pan and smooth the top. Set the pan on a baking sheet and bake for about 35 minutes, until bubbling and the top is golden. Let stand for 15 minutes. Remove the ring, cut the pie into wedges and serve

***The pie can be baked up to 2 hours ahead and eaten warm or at room temperature