Adapted from the book Asparagus to Zucchini

6 oz. vermicelli
2 T butter, softened
1/3 cup grated Parmesan cheese
5 eggs

2 tsp. olive oil
1 small onion, chopped
2 cups chopped fresh greens
1 cup (4 oz.) mozzarella cheese, shredded
1/3 cup milk
½ tsp. salt
¼ tsp. fresh ground pepper
1/8 tsp. nutmeg
several shakes hot pepper sauce (optional)

Heat oven to 350º.

Lightly grease a large pie plate. Cook vermicelli to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Beat 2 of the eggs and stir well into the 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 a skillet. Add onion and sauté until tender. Beat the remaining 3 eggs and combine with greens, mozzarella, milk, seasoning and sautéed onions. Spoon mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake and additional 5 minutes. Let stand 10 minutes before slicing.

Makes 6 servings.