Italian Pie

• 2 pie crusts (top and bottom)
• 1 (10 oz.) pkg. frozen chopped spinach
• 1 lb. ground beef
• 16 oz. spaghetti sauce
• 2 beaten eggs
• 1 c. (8 oz.) Ricotta cheese
• 1/2 c. grated Parmesan cheese
• 1/8 tsp. dried marjoram
• 1 c. grated Mozzarella cheese
• all-purpose flour

1. Partially thaw spinach, squeezing out excess liquid.
2. Brown ground beef; drain.
3. Stir in spaghetti sauce and spinach.
4. In bowl stir together beaten eggs, Mozzarella, Ricotta, Parmesan cheese and marjoram.
5. Sprinkle flour on 1 pie crust.
6. Line pie plate with flour side down.
7. Spoon Ricotta mixture into crust.
8. Top with beef mixture.
9. Top with remaining crust; seal and flute.
10. Cut slits in top crust to allow steam to escape.
11. Bake at 425u0b0 for 25 to 35 minutes or until golden brown.

pie crusts, spinach, ground beef, spaghetti sauce, eggs, ricotta cheese, parmesan cheese, marjoram, mozzarella cheese, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065045 (may not work)