4 large eggs
2 (10 oz.) frozen chopped spinach
3 Tbsp. olive oil
2 medium onions, finely chopped
1 lb. cooked ham, diced
1 1/2 c. grated Parmesan cheese
1 c. Ricotta cheese
salt and pepper to taste
pastry for 10-inch double crust pie

In a large bowl, beat eggs until foamy. Cook spinach according to directions. Drain and press out liquid. In a 10-inch skillet, heat oil and gently cook onions until wilted. Stir spinach and onions into eggs with ham, cheese, Ricotta cheese, 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 it. Seal and flute the ends. Bake in preheated 425° oven (on the rack below center) until golden, 40 minutes. Let stand 10 minutes before serving. Makes 8 servings.