A delightful twist on a classic pasta dish, combining creamy spinach filling with a crispy pasta crust.
Cook the spaghetti in a Dutch oven according to the package instructions until al dente.
Stir the pasta occasionally to prevent sticking.
Drain the cooked pasta and return it to the Dutch oven.
Shake the colander well to remove excess water.
Add the butter to the hot pasta and toss until melted.
The heat from the pasta will melt the butter quickly.
Mix in the egg and parmesan cheese, tossing until the pasta is evenly coated.
Work quickly to prevent the egg from scrambling.
Press the pasta mixture into the bottom and sides of an ungreased quiche dish to form a crust.
Use a spoon to press the pasta firmly and evenly.
Bake the pasta crust in a preheated oven at 375°F (190°C) for 10 minutes until set.
Check the crust to ensure it is firm but not overly browned.
Cook the fresh spinach in a saucepan with a little water until wilted, then drain well.
Squeeze the spinach to remove as much water as possible.
In a mixing bowl, beat the cream cheese and eggs with an electric mixer until smooth.
Ensure the cream cheese is at room temperature for easier mixing.
Stir in the cooked spinach, green onion, parsley, milk, salt, oregano, and pepper.
Mix thoroughly to distribute the ingredients evenly.
Pour the filling into the prepared pasta crust and cover the edges with foil.
Covering the edges prevents the crust from overbrowning.
Bake in the oven at 375°F (190°C) for 30 minutes until the filling is set.
Check doneness by inserting a knife into the center; it should come out clean.
Let the tart cool for 10 minutes before slicing and serving.
Cooling allows the filling to set, making it easier to slice.
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