Leftover Spaghetti Pie
We had some leftover spaghetti in the fridge and we remembered seeing a dish like this on the food network. We concoct this version, a sage frittata with crispy spaghetti on top. It is unusual, a little difficult to cut through the spaghetti, but it is very tasty, and a good use of leftovers! Originally served as part of: Spaghetti Pie and Fried Eggplant.
Ingredients
- 1½ cups leftover cooked spaghetti pasta
- for brushing pan butter
- 2 large eggs
- salt & pepper
- ¼ cup milk
- 4 tablespoons Pecorino romano cheese (Locatelli) (grated, divided)
- 6 leaves fresh sage (rinsed and dried)
- for frying garnish olive oil
Instructions
We pre-heat the oven to 350 degrees.
We butter a 9-inch glass pie pan and spread the spaghetti on the bottom of the pan. We then beat the eggs, milk, half the cheese, salt, and pepper in a medium bowl with a fork. We pour the egg mixture over the spaghetti in the pan. We do not smush the spaghetti down into the eggs, we leave some sticking out to get crispy. We mince two leaves of sage and sprinkle it over the pie. We then sprinkle the remaining cheese and some more freshly ground black pepper. We place the pie pan, uncovered, in the oven and cook for about 30 minutes. We want the eggs to be cooked through and the spaghetti crunchy.
We carefully take the pan out of the oven with a pot-holder and let rest for a few minutes. Meanwhile, we heat a little olive oil in a pan over medium heat and when hot we fry our remaining sage leaves until slightly browned on each side. This only takes about a minute. We drain them on paper towels. We then cut the pie into wedges and enjoy topped with the fried sage leaves.
Ingredients
- butter (for the pan)
- 1½ cups leftover cooked spaghetti
- 2 large eggs
- ¼ cup milk
- 4 tbsp Pecorino Romano (Locatelli) (grated, divided)
- salt and pepper
- 2 leaves fresh sage
- 4 leaves fresh sage
- olive oil (for frying)
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Grown-up
Heat the oven to 350°F.
Kid job
Butter a 9-inch glass pie pan and spread the spaghetti in it. Beat the eggs, milk, half the cheese, salt and pepper with a fork and pour over, leaving some spaghetti sticking up to crisp. Snip 2 sage leaves over the top with scissors and sprinkle with the rest of the cheese and more pepper.
Grown-up
Bake uncovered about 30 minutes, until the eggs are set and the spaghetti crunchy. Rest a few minutes.
Grown-up
Meanwhile, heat a little oil in a pan over medium and fry the rest of the sage about 1 minute, until lightly browned. Drain. Cut the pie into wedges and top with the fried sage.