6 ounces vermicelli

 2 T. butter or margarine

 1/3 c. Parmesan cheese

 5 eggs

 2 t. oil

 1 small onion, chopped

 2 c. chopped fresh spinach, chard, collards or other greens

 1 c. shredded mozzarella cheese

 1/3 c. milk

 1/2 t. salt

 1/4 t. pepper

 1/8 t. nutmeg

Several shakes hot pepper sauce (optional)

Heat oven to 350 degrees. Lightly grease a large pie plats. Cook vermicelli according to package directions; drain. Stir butter and parmesan cheese into hot vermicelli. Beat 2 of the eggs and stir well into pasta. Spoon mixture into pie plate, and use a spoon to shape vermicelli into a pie shell. Cover with aluminum foil and bake10 minutes. Set aside. Heat oil in small skillet; add onion and saute until tender. Beat the remaining 3 eggs and combine with greens, mozzarella, milk seasonings, and sauteed onions. Spoon greens mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand10 minutes before slicing. Makes 6 servings.