Three Cheese Spaghetti Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3/4 lb spaghetti
• 9 tablespoons olive oil
• 5 garlic cloves, coarsely chopped
• 1 small onion, thinly sliced
• 16 cherry tomatoes, halved
• 16 kalamata olives, pitted and halved
• 4 eggs
• 1 cup heavy cream
• 2 teaspoons kosher salt
• fresh ground black pepper
• 1 teaspoon red pepper flakes (optional)
• 6 fresh basil leaves, chopped
• 4 ounces fontina, grated
• 8 ounces feta, crumbled
• 8 ounces parmesan cheese, shredded

Recipe

• 1 preheat oven to 350 degrees f.
• 2 bring a large pot of water to a boil. generously add salt and 3 tablespoons of oil and add the spaghetti. bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. drain into a colander and rinse under cold water. return the spaghetti to the pot and set aside.
• 3 heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. add the garlic and onion and cook for 3 minutes, stirring occasionally. add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down. remove the mixture from the heat and set aside.
• 4 whisk the eggs and cream together in a large mixing bowl. add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the parmesan and the tomato mixture. mix in the spaghetti.
• 5 heat the remaining olive oil in a 10-inch skillet over high heat. add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
• 6 remove from the oven and let cool for 10 minutes. run a spatula around the edges and underneath the pie to loosen. place a large plate over the skillet and invert the pie onto the plate. place another plate onto the pie and invert again. let the pie set for an additional 10 minutes.