Sarasota's Spinach and Onion Fried Spaghetti

"Leftover pasta? ... this is a favorite. A box of frozen spinach, a little cheese and a perfect side dish. Serve this along a roast chicken, grilled steak and my favorite is a grilled ham steak. Very quick and easy."
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Ready In:
6-8 Individual Slices




  • Pasta -- Now you can use leftover pasta which I do. If you make spaghetti one night - Add in a little extra and keep it in the fridge for a couple of days, pull it out and make this to serve along side another meal. Easy, inexpensive and just a nice change. I use spaghetti or a thin spaghetti, not a fan of angel hair for this dish. So either bring your leftover spaghetti or cooked spaghetti to ROOM temperature Make sure that the spaghetti is done and tender, not undercooked.
  • Onions -- In a medium heavy non-stick saute pan (important for this dish), add the olive oil, onions, garlic and scallions and cook on medium heat for 3-4 minutes until tender. Stir in the spinach and cook another minute just to combine with the onions and garlic. Remove and add to the bowl with the pasta. Stir to combine.
  • Egg Mixture -- In a small bowl, add the eggs, milk, cheese, red pepper, nutmeg, salt and pepper and mix well. Pour over the pasta and vegetable mixture.
  • Spaghetti -- In that same pan you cooked the veggies inches Melt the butter and bring to medium heat, when butter is past the point of foaming and melted, add in the pasta and flatten into a big pancake. Press down well -- you really want to flatten it. I use my potato masher to flatten mine, but you use the palm of your hand, a can, or any spatula. Use what works best for you.
  • Cook -- Medium heat until the bottom crust is golden brown. I just take a peak from the side using my spatula to check. Usually 5-10 minutes, depending on the size and type of pan.
  • Flip. Just use a spatula, it will flip very easily - like a pancake. Cook side 2 until golden brown as well.
  • Serve -- Once golden on both sides, remove to a serving plate and garnish with Parmesan or Romano cheese. Let set a minute or two and slice in wedges. Serve with anything you want. I happen to love a ham steak and a crisp salad for an easy dinner in no time.

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<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
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