Experience the vigor of cool-weather organic greens! They’re packed with vitamins A and C as well as calcium and iron. They’re high in fiber and low in calories. And whether it's kale, chard, turnips greens, spinach or another type, greens are all delicious blended with healthful organic cheese and eggs, baked into a pasta-crusted pie.
8 ounces thin spaghetti
2 tablespoons Organic Valley Butter (plus some for buttering the baking dish)
1/4 cup Organic Valley Shredded Parmesan
6 large Organic Valley Eggs, divided
1 tablespoon olive oil
1/4 cup finely chopped shallots
8-10 ounces fresh kale, chard leaves or turnip greens
4 ounces Organic Valley Baby Swiss, shredded
1/2 cup chopped Organic Prairie ham or cooked bacon (optional)
1/3 cup Organic Valley Milk
1/8-1/4 teaspoon red pepper flakes
Salt and pepper
1. To make the crust: Heat oven to 350 degrees. Oil an 8-by-12-inch baking dish. Cook the spaghetti in lots of boiling water until tender. Drain the pasta, place it in a bowl, and stir in the butter and Parmesan. Let pasta cool down for a few minutes. Beat 2 of the eggs and stir them into the pasta. Dump the mixture into the baking dish and press it all over to even it out. Cover with foil and bake 13 minutes. Set the crust aside.
2. To make the filling: Heat olive oil in a large skillet or pot, add the shallots and cook them until tender. Add the greens and stir them over the heat until they wilt. Remove from heat, let the greens cool down a bit, then chop them. Beat the remaining 4 eggs and add them to the greens along with the Swiss cheese, ham or bacon (if you’re using this), milk and red pepper flakes. Add salt and pepper to taste and mix well.
3. To bake: Spread filling over crust. Cover again with foil. Bake 40 minutes. Uncover and bake another 5 minutes. Let the pie stand 10 minutes before serving.
Copyright by Terese Allen