Spaghetti Flip Recipe
Ingredients
| Spaghetti | 1/2 pound, uncooked | |
| Onions | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1 teaspoon dried dill weed | ||
| Chervil | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Frozen chopped spinach package | 1 , thawed | |
| Feta cheese | 1/2 Cup (16 tbs), finley crumbled | |
| 8 ounces shredded Edam cheese | ||
Directions
1. Cook spaghetti in 3-quart Sauce Pan following package directions; drain; combine with onions, garlic, dill, chervil, pepper, cream; toss thoroughly.
2. Place 1/2 spaghetti mixture in ungreased 10-inch Chef Style Fry Pan; squeeze spinach to remove excess moisture; arrange on top; sprinkle with feta, 1/2 the Edam; top with remaining spaghetti, then remaining Edam.
3. Cover; cook over medium-low heat 25-30 minutes or until bottom is crusty golden brown; invert onto serving plate. Makes 6 servings
2. Place 1/2 spaghetti mixture in ungreased 10-inch Chef Style Fry Pan; squeeze spinach to remove excess moisture; arrange on top; sprinkle with feta, 1/2 the Edam; top with remaining spaghetti, then remaining Edam.
3. Cover; cook over medium-low heat 25-30 minutes or until bottom is crusty golden brown; invert onto serving plate. Makes 6 servings
Chef
