Pillsbury pie crust for 9 inch pie (2)
2 lbs. ground beef
1/2 c. chopped green pepper
1/2 c. minced onions
1/3 c. white wine
2 tsp. oregano
1/4 tsp. pepper
1/2 c. plus 2 tbsp. Parmesan cheese
1 pkg. spinach, drained
1 c. Ricotta cheese
2 cloves garlic
2 tbsp. olive oil
3/4 tsp. salt
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/4 c. bread crumbs
1/3 c. butter, melted
2 eggs
1 c. Mozzarella cheese

Brown beef with peppers and onion in oil; drain. Sprinkle salt over beef, add tomato sauce, paste, wine, oregano and pepper. Stir and simmer 5 minutes. Stir in bread crumbs and 1/4 cup Parmesan cheese.

Lightly brown the garlic in 1 tablespoon butter and add spinach. Cover and simmer 3 minutes. Remove from h eat. Stir in eggs, Ricotta cheese, Mozzarella cheese and Parmesan cheese (1/4 cup). Mix.

Preheat oven to 350 degrees. Using a springform pan: Place one pie crust on bottom and sides. Spoon beef mixture pressing lightly. Top with spinach mixture. Top with the other pie crust. Brush top with remaining butter. Bake 35 minutes and sprinkle with Parmesan cheese. Bake 10 minutes more. Let stand 10 minutes.