1 pkg. ready-made pie crusts (for 2 crusts)
9 oz. pkg. frozen, chopped spinach, thawed and squeezed to drain
1 c. ricotta cheese
1/2 c. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1 egg, beaten
1/2 c. milk (or sour cream or plain yogurt or cream of celery soup)
3/4 c. celery, chopped, or 1 tsp. celery seed
1 tsp. Dash (or similar herbal mixture)
1/2 c. red bell pepper, chopped
Dash of hot red pepper (optional)

Prepare pie crust according to package directions, using 9-inch pie pan. Line pie pan with bottom crust.

Combine all remaining ingredients and mix well. Pour into pie pan, place top crust on pan and seal according to directions. Cut a few slits in top crust. Bake at 400 degrees on lowest oven rack for 50 to 55 minutes until dark golden brown. Cool 10 minutes, cut in wedges, serve warm.

NOTE: Cover Torta with foil during last 5 to 10 minutes of cooking, to prevent excessive browning.