Spinach and Turkey Spaghetti Pie

December 09, 2020

I love a good spaghetti pie. It should be no surprise at this point that I’m a sucker for a good pasta dish, and this one makes it easy, because half of the dish can be prepared the day before, if you’re really sinking into the despair of a second stay-at-home order. Chock full of greens and protein, this is a full on meal in a wedge!

 

 

Ingredients

for the turkey:

2 cups whole milk

2 cups Local Roots chicken broth

1 ea bay leaf

2 tsp salt

1 tsp whole peppercorns

3 ea garlic cloves, smashed

1 ea bay leaf

few sprigs thyme

1 pkg turkey fillets

for the spinach:

2 bu spinach

1 Tbsp olive oil

½ tsp salt

for the pie:

1 lb spaghetti

2 cup milk

3 ea pasture raised eggs

2 cup sharp cheddar, grated

1 cup gruyere, grated

1 cup parmesan, grated (optional)

1 Tbsp salt

2 tsp garlic powder

½ tsp ground pepper

Directions: 

  1. To poach the turkey, stir together all ingredients in a pot, making sure the turkey fillets are submerged. Slowly bring up to a low simmer, stirring occasionally. Turn the temperature down slightly so as not to scald the milk, and poach until turkey is cooked through, about 25 minutes. Discard poaching liquid, and place turkey fillets in a container to cool.
  2. Clean and dry the spinach. Heat the olive oil in a large skillet, and sauté the spinach, in batches if needed, over high heat. When all the spinach is wilted, add it all back in to the pan, and season with salt. Saute just one minute to allow the salt to penetrate, then transfer the spinach to a plate or bowl to cool.
  3. Both poaching the turkey and sautéing the spinach can be done ahead of time, and kept in the fridge until you’re ready to assemble and bake the spaghetti pie.
  4. When the turkey and spinach are cooled, shred the turkey and chop the spinach. Set aside (you can combine them). 
  5. Preheat the oven to 425F. Grease a springform pan, and place in the center of a baking sheet lined with foil.
  6. Bring a large pot of heavily salted water to a boil. Cook the spaghetti to a minute under al dente, then drain, and add back to the pot.
  7. While the pasta cooks, combine the milk and eggs in a large bowl and whisk until foamy. Add in all but ½  cup of the cheddar, all of the gruyere, and ½ cup of parmesan (if using), saving the remaining cheese for the top. Stir in the chopped spinach and shredded turkey.
  8. Once the pasta has been added back to the pot, let it cool for just a minute, then pour in all of the milky cheese/turkey/spinach mixture, and use tongs to toss as well as possible.
  9. Transfer to the springform pan and sprinkle the remaining cheese over the top.
  10. Place the spaghetti pie on a rack in the center of the oven, and cook for about 35-45 minutes, until bubbling and the top is beginning to turn golden. Switch on the broiler, and let the top turn completely golden before removing from the oven and transferring to a rack for 15 minutes to rest.
  11. Slice into wedges and serve.

Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn





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