Spinach-Beef Spaghetti Pie
Total TimePrep: 20 min. Bake: 20 min.
Spagetti pie is excellent but the recipe calling for rolling the cream cheese between waxed paper doesn’t work. Cheese sticks to paper
Definitely a keeper! I used one pound fresh (sauteed in alittle olive oil) = 10 oz. frozen. Pot luck worthy!
I made as written with the exception of using FRESH spinach instead of frozen. Getting all the liquid out of the spinach took much longer than I expected, therefore my prep time was extended. The dish was a hit with my family, including my 18-month old granddaughter! However, my two adult daughters and I agreed that it would have been better if I had just cooked it all on the stove like regular spaghetti. Therefore, I will try that the next time I make it.
Love the flavors of this pie!! Will fix again!!
Will try this again as i had to pass this one off to the spouse at the last minute. It was edible -- but it was "a hot mess". goopy with no distinct flavors.
this is a great one
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.
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.