Fresh Greens Pasta Pie

This was really delicious and fairly easy.  The whole family enjoyed it.  I didn't have vermicelli or spaghetti, so I used rotini and make it in a casserole dish.  In the second step I pureed the 3 eggs with beet & radish greens.  We can't wait for leftovers!

Fresh Greens Pasta Pie
6 oz vermicelli
2 Tbsp butter, softened
1/3 c grated Parmesan cheese
5 eggs
2 tsp cooking oil
1 small onion, chopped
2 c chopped fresh spinach or other greens
1 c shredded mozzarella cheese
1/3 c milk
1/2 tsp salt
1/4 tsp freshly ground pepper
1/8 tsp ground nutmeg
Heat oven to 350 degrees. Lightly grease a large pie plate.  Cook vermicelli according to package directions; drain.  Stir butter and Parmesan cheese into hot vermicelli.  Beat 2 of the eggs and stir well into pasta.  Spoon mixture into pie plate, and use a spoon to shape vermicelli into a pie shell.  Cover with aluminum foil and bake 10 minutes.  Set aside.  Heat oil in small skillet, add onion and saute until tender.  Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings, and sauteed onions.  Spoon spinach mixture into pasta shell.  Cover pie with aluminum foil.  Bake 35 minutes; uncover and bake an additional 5 minutes.  Let stand 10 minutes before slicing.  Makes 6 servings. 
* Recipe in From Asparagus to Zucchini by Crystal Lake Gardens