2 (10 oz. ea.) pkgs. frozen chopped spinach
4 eggs
3 tbsp. olive oil
2 medium onions, finely chopped
1 lb. cooked ham, diced
1 1/2 cups grated Parmesan cheese
1 cup Ricotta cheese
salt and pepper, to taste
pastry for a 10-inch double crust pie (I use Pillsbury)

Cook spinach according to package directions; drain and press out liquid.

In a large bowl, beat eggs until foamy. In a large skillet, in the hot oil, gently cook onion until transparent. Stir spinach, onions and ham into eggs. Add Parmesan, Ricotta and season with salt and pepper. Pour into prepared pie crust. Top with remaining crust.

Bake at 425°F until crust is golden, about 40 minutes. Let stand about 10 minutes before serving.

Submitted by: Amy Dillard