4 lg. eggs, beaten well
2 (10 oz.) pkgs. frozen chopped spinach
3 tbsp. olive oil
2 med. onions, finely chopped
1 lb. cooked ham, diced (1/2 inch)
1 1/2 c. grated Parmesan
1 c. Ricotta
Salt and pepper to taste
Pastry for 10-inch double crust pie

Cook spinach according to package directions; drain through a strainer and press out liquid. In a skillet, cook onion in oil until wilted, about 5 minutes.

Stir spinach and onion into eggs with ham, Parmesan, Ricotta, salt and pepper. Line 10-inch pie plate with 1/2 pastry. Add spinach mixture. Cover with remaining pastry. Cut 6 (1-inch) vents in it; seal and flute edges.

Bake at 425 degrees on the rack below center until golden, about 40 minutes. Let stand on a wire rack 10 minutes before serving.