Spaghetti forms the crust for a creamy spinach filling.

6 oz. spaghetti or linguine
2 tbsp. butter
1 beaten egg
1/4 c. grated Parmesan cheese
4 oz. fresh spinach or 1/2 of a 10 oz. pkg. frozen chopped spinach
1/4 c. thinly sliced green onion
1/4 c. snipped parsley
1 (8 oz.) pkg. light cream cheese, softened
2 eggs
1/2 c. skim milk
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
1/8 tsp. pepper

In a Dutch oven, cook pasta according to package directions. Drain. Return to the hot Dutch oven. Add butter; toss until melted. Add 1 egg and Parmesan cheese; toss until coated. Press onto the bottom and up the sides of an ungreased 10-inch quiche dish or pie plate. Bake in a 375 degree oven for 7 to 10 minutes or until set.

Meanwhile, rinse and chop fresh spinach. In a medium saucepan, cook spinach, covered, with just the water that clings to the leaves about 2 minutes or until steam forms. Reduce heat and cook 3 to 5 minutes more or until tender, stirring frequently. (Or cook frozen spinach according to package directions.) Drain well. Stir in green onion and parsley.

In a bowl, beat cream cheese and 2 eggs with an electric mixer on medium speed until combined. Stir in spinach mixture, skim milk, salt, oregano, and pepper. Pour into prepared pasta shell. cover shell edge with foil. Bake in a 375 degree oven for 25 to 30 minutes or until knife inserted near center comes out clean; let stand 10 minutes. Serves 6.