No-Crust Cheese And Spinach Pie

• 1 lb. Ricotta cheese
• 1 (10 oz.) pkg. fresh spinach, cooked and drained (squeeze out excess water) or 2 pkg. frozen spinach
• 1 c. grated cheese (Mozzarella or Cheddar)
• 3 eggs, slightly beaten
• 2 Tbsp. oil
• 2 Tbsp. butter
• 1 tsp. onion salt or dill or garlic salt
• 1/2 c. zucchini (optional)
• 1/2 green pepper (optional)
• 1/2 lb. mushrooms, sauteed (optional)

1. Combine Ricotta cheese, drained spinach, grated cheese, eggs, oil, seasonings and vegetables.
2. Pour mixture into deep pie plate or a 9 x 9 x 2-inch lightly oiled casserole dish.
3. Bake in preheated 350u0b0 oven about 40 minutes.
4. Butter may be dotted on top of casserole.
5. Pie can be eaten hot or cold, served as a brunch, luncheon entree or an appetizer.

ricotta cheese, fresh spinach, grated cheese, eggs, oil, butter, onion salt, zucchini, green pepper, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129280 (may not work)