Tomato and Cheese Spaghetti Pie

A tasty and filling tomato and cheese pasta dish.
Can be served cold for picnics and packed lunches.

Ingredients:
6 large eggs
1 tablespoon sun-dried tomato paste
(or normal tomato paste)
1 1/4 cups full-fat milk
9 ounces sharp cheddar cheese, grated
6 sun-dried tomatoes, chopped
9 ounces spinach, washed
and stalks removed, blanched, well drained
6 scallions, sliced
1 teaspoon dried herbs
4 tablespoons fresh parsley, chopped
7 ounces spaghetti, cooked and chopped
salt and pepper

Directions:
Preheat oven to 375 degrees F.
Lightly grease a 9 inch round flan dish,
or a deep, ovenproof frying pan.
In a large bowl, whisk together the eggs,
sun-dried tomato paste and milk.
Add the cheese, tomatoes, spinach,
scallions, herbs and parsley.
Mix well and stir in the pasta.
Season and pour into the dish or pan.
Cook for 30 to 35 minutes until
the pie is set and browned on top.
Serve cut into wedges.