1/4 lb. sliced mushrooms
1 sm. thinly sliced zucchini
1 sm. diced green pepper
3 tbsp. butter
1 lb. ricotta cheese
1 c. grated mozzarella
3 eggs
1/2 c. cooked spinach
2 tbsp. olive oil
1 tbsp. snipped dill (optional)
Salt
Pepper

In a skillet, saute 1/4 pound sliced mushrooms, 1 small thinly sliced zucchini, 1 small diced green pepper in 3 tablespoons butter until soft. Add 1 cup diced, cooked ham and saute mixture for 2 minutes. Let cool.

In bowl combine 1 pound ricotta cheese, drained, 1 cup grated mozzarella cheese, 3 eggs lightly beaten, the ham mixture, 1/2 cooked squeezed and chopped spinach, 2 tablespoons olive oil, 1 tablespoon snipped dill, salt and pepper to taste.

Transfer mixture to an oiled, deep 9 1/2 inch pie tin. Sprinkle top with melted butter and bake in a preheated oven (350 degrees) for 45 minutes or until knife inserted in center comes out clean.