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With its angel hair pasta crust, this cheesy ground beef, tomato and spinach pie is always a hit when I serve it. Each neat slice has layers of pasta, cream cheese filling and spinach topping. —Carol Hicks Pensacola, Florida
This recipe is:
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Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Nutritional Facts 1 serving (1 cup) equals 377 calories, 21 g fat (11 g saturated fat), 130 mg cholesterol, 544 mg sodium, 24 g carbohydrate, 3 g fiber, 22 g protein.
Originally published as Spinach-Beef Spaghetti Pie in Taste of Home October/November 2001, p25
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Reviewed on Nov. 08, 2010 by katlaydee3
Loved this recipe! I was a little hesitant about the cream cheese layer. I thought that I might not like it, but it was delicious and easy.
Reviewed on Jul. 27, 2010 by shastadasi
Thank god I remembered I saw this recipe here. This is by far the most delicious Spag Pie I ever tasted. When I don't have spinach I use swiss chard. I think the cream cheese is what makes it! I'm going to put some ricotta in it tonight to see how it goes with the cream cheese.
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