4 lg. eggs
2 (10 oz.) pkg. frozen chopped spinach
3 tbsp. olive oil
2 med. onions (each 4 oz.), very finely chopped (food processor is best)
1 lb. cooked ham, diced (1/2 inch)
1 1/2 c. grated Parmesan cheese
1 c. ricotta cheese
Salt and pepper to taste
Pastry for a 10-inch double crust pie

In a large bowl, beat eggs until foamy. Cook spinach according to package directions; turn into a strainer to drain and press out all liquid.

In a 10-inch skillet, in the hot oil, gently cook onion until wilted, about 5 minutes. Stir spinach and onion into eggs with ham, Parmesan cheese, ricotta, salt and pepper.

Line a 10-inch pie plate with half the pastry; add spinach mixture. Cover with remaining pastry; cut 6 (1 inch) vents in top; seal and flute edges.

Bake in a preheated 425 degree oven on the rack below center until golden brown, about 40 minutes. Let stand on a wire rack 10 minutes before serving. Makes 8 BIG servings. This is great for a brunch.