1 prepared pie crust
1 pkg. fresh spinach
1 pkg. (8 oz.) fresh mushrooms
2 eggs (beaten)
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste) or 4-5 garlic cloves (minced)
1 pt. Ricotta cheese
1 lb. Mozzarella cheese

1. Cook spinach and drain well.

2. Saute sliced mushrooms and diced onions in 2 tablespoons butter for 3-4 minutes. Remove and place in large bowl.

3. Add drained spinach, eggs and Ricotta cheese to sauteed mushrooms and onions.

4. Slice Mozzarella and cut most into small pieces. Reserve 4-6 slices for top of pie.

5. Add most of Mozzarella to spinach mixture. Mix.

6. Add salt, pepper and garlic powder to taste. (I tend to be a little heavy handed with the garlic, so use your own judgment.)

7. Put pie crust in oven for 5-10 minutes or until lightly browned at 350 degrees. Remove.

8. Add filling. Top with reserved Mozzarella slices.

9. Bake at 350 degrees for approximately 35-45 minutes or until top is bubbly and lightly brown.