| 10 oz. pkg. frozen chopped spinach, thawed |
| 6 oz. pkg. vermicelli |
| 2 T. butter, softened |
| 1/3 c. grated Parmesan cheese |
| 2 eggs, well-beaten |
| 3 eggs, well-beaten |
| 1 c. shredded mozzarella cheese |
| 1/3 c. milk |
| 1/2 t. salt |
| 1/4 t. pepper |
| 1/4 t. onion powder |
| 1/8 t. ground nutmeg |
| six 3" strips pimiento |
Place spinach on paper towels, and squeeze until barely moist. Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Add 2 eggs, stirring well. Spoon mixture into lightly greased 9" pie plate. Use a spoon to shape vermicelli into a pie shell. Cover with foil, and bake at 350° for 10 minutes. Set aside. Combine spinach, 3 eggs, mozzarella, milk, and seasonings, stirring until blended. Spoon spinach mixture into pasta shell. Cover pie with foil. Bake at 350° for 35 minutes; uncover and bake for an additional 5 minutes. Arrange pimiento strips around pie, radiating from center. Let stand 10 minutes before slicing.
Serves 6.