Spaghetti Pastiera/pasta frittata

Contributed by Rita Conroy, KCIC member
(Petretta Family Easter Recipe)
 
Ingredients:

• 500 grams spaghetti 
• 10 eggs
• 1 cup ricotta or cottage cheese
• 1 cup mozzarella, shredded
• 3 cup parmesan cheese, grated *
• Salt, if desired
• 1 -1 1/2  tablespoons black pepper (or more to if you prefer)
• Oil for frying
• 10” fry pan (this recipe requires you to flip the pie in order to cook both sides, you may want to split the pie into two smaller pies to make it easier to flip – see below for instructions on oven bake)

 
Directions:

1. Cook spaghetti al dente, drain & cool (you can keep it in cold water to avoid sticking).
2. In a large bowl, beat eggs, then add remaining ingredients.
3. Add the drained spaghetti to the egg mixture; best to use your hands to mix so ingredients are thoroughly blended.
4. Heat the oil in a 10” fry pan.  (if flipping pie, a cast iron pan may be too heavy)
5. Pour mixture into fry pan & put on burner at medium-medium low heat, depending on 
6.   stove.  Press the top & sides of the mixture until pasta and egg mixture is compact and starts to set.
7. Check the bottom by lifting sides with a spatula, it should cook until a golden brown.
8. Now the flipping!  (If you choose not to flip the contents of the pan you can place mixture into an oven proof fry pan and place in the oven for 20 minutes until fully cooked and browned on top.

 
Flipping Instructions:
Cook mixture until golden brown on bottom, gently slide pie (uncooked side UP), onto plate large enough to cover pan.  Cover the pie with fry pan. Holding the plate & pan firmly, flip the pan & plate over.  Place fry pan on burner & cook until bottom is lightly browned.
When done, remove pie from pan onto a plate & let cool to firmly set.  This can be eaten warm or cold.
 
NOTES:  * 1 c. of pecorino can be substituted for 1 c. of parmesan.
 
This recipe can be tailored to your own tastes. Other herbs can also be added: ie parsley.