3 (1 ounce) squares butter pastry, stiffly cut into 1 inch rectangles
2 1/2 cups milk
3 tablespoons vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
2 (16 ounce) cans Italian-style diced tomatoes
1 (3 ounce) can tomato paste
1 medium head cabbage, shredded
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
2 large eggs, beaten
2 tablespoons Italian-style dried parsley
1 tablespoon milk
1 teaspoon dried Italian seasoning
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Roll out pastry sheet and cut squares in half. Arrange one sheet on cookie sheet; press edges together. Press the slices into the bottom of the pie crust.
Meanwhile, in the second nonstick skillet over medium heat, place oil over medium heat and fry onion until soft, about 5 minutes.
In a small saucepan over medium heat, stir garlic and salt into tomato sauce.
Add tomatoes and tomato paste, stirring frequently, until well blended. With rubber spatula or spoon, pour sauce mixture over pie. Top with cabbage and mozzarella and top with cheese and parsley. Chill overnight in refrigerator.
Position oven rack in top of casserole, about 12 inches away from pie pan. Place cheese on rack. Drizzle tomato mixture over stuffed crust.
Meanwhile, place foil-wrapped tomatoes in a large saucepan, and place over high heat.
In a small bowl, mix the tomato paste and 2 cups of water all at once. Bring mixture to a slow simmer, and let the sauce simmer for 15 minutes. Remove foil and allow tomato sauce to cool completely.
While the vegetables are cooking, prepare pasta according to package directions. Place spaghetti under water, and drain and set aside. Gradually transfer tomato sauce to the sauce pan, mixing thoroughly. In a medium saucepan, heat olive oil to 375 degrees F (190 degrees C).
Assemble: Spoon mozzarella cheese and tomato sauce on top of cut pastry sheet. Drizzle salad over top and sprinkle with salad dressing. Roll remaining cut pastry sheet in thirds. Top with spreadable plastic wrap. Place in oven to warm. Collapse plastic wrap top and sides down. Place next to folded crust or with foil to keep food in place during baking.
Bake 10 minutes, or until golden brown; remove pan from oven. Butter top of pie with knife or fork. Cool completely.
In a large bowl, beat egg whites until foamy. Beat in salt and pepper; beat in flour until moistened. Stir egg whites into cheese sauce mixture. Season with flour, salt, pepper, tomato sauce and remaining 1/2 cup sauce.
Place finished pie in edge of 9-inch pie-pan, or put crustside up on both sides. Cut remaining pie tabs in half horizontally.
To serve: Spread sandwich on top of pie. Arrange tomato nugget all over top of old-fashioned wide baking sheet. Spread 1/4 cup mozzarella cheese over top, forming a hollow border around filling.
Bake in preheated oven for 60 minutes. Turn off oven, and let stand in oven for 45 minutes. Dust lightly