Spagetti Pie

• 1 lb spagetti
• 3 eggs
• 3 tb butter
• 1 lb mozzarella
• 3/4 lb genoa salami
• 24 oz can of pureed tomatoes
• Parmigiano cheese to taste

1. Cook the spagetti al dente and take out to strain. While still warm, add the butter and some parmigiana cheese to taste. Work in well with your hands. Allow the pasta to cool. Once cool, mix in the eggs with the pasta and put aside.
2. Dice up the onion, mozzerella and salami.
3. In a sauce pan, saute the onion in a little butter until translucent. Then add the tomato puree and reduce a bit until it is not overly watery. Turn off the heat and mix in salami and then once a bit cooler, the mozzerella. Place mizture aside.
4. In a non-stick pan, spread half the spagetti mixture evenly(you should not need additional butter in the pan). Spread the tomato, cheese, salami and onion mixture on top of this layer and then top off with the rest of the pasta ensuring that the bottom and top layer of spagetti meet around the edges (this will seal in the stuffing).
5. On a medium heat, rotate the pan around the burner to lightly brown the bottom evenly. Once it is browned, then comes the tricky part. Take a large dish or cutting board and place it over the pan. press down and flip the pie out of the pan onto the dish. Then slide it back in and brown the opposite side.
6. Allow to slightly cool and slice like a pie. Enjoy.

spagetti, eggs, butter, mozzarella, genoa salami, tomatoes, cheese

Taken from www.epicurious.com/recipes/member/views/spagetti-pie-50156868 (may not work)