1 lb. sweet Italian bulk sausage
1 med. onion, finely chopped
1 (10 oz.) pkg. chopped spinach, defrosted
1 (15 oz.) container Ricotta cheese
2 eggs
3/8 c. Parmesan cheese
9-inch pie shell, prebaked as directed

Cook sausage and onion together until meat loses its pink color. Squeeze moisture from spinach and stir into meat. Remove from heat. Beat Ricotta cheese, eggs and Parmesan together and stir into cooled meat just enough to create a green and white marble effect. Pour into baked shell and bake 35 minutes at 350 degrees. Let rest 10 minutes before cutting into wedges.