Easter Spinach Pie

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

1. Cook spinach according to package directions; drain and press out liquid.
2. In a large bowl, beat eggs until foamy.
3. In a large skillet, in the hot oil, gently cook onion until transparent. Stir spinach, onions and ham into eggs.
4. Add Parmesan, Ricotta, salt and pepper.
5. Pour into pie crust.
6. Bake at 425u0b0 until crust is golden, about 40 minutes.
7. Let stand about 10 minutes before serving.
8. This will be better if you bake it the day before serving and reheat it at a moderate oven temperature.

eggs, olive oil, onions, ricotta cheese, frozen, ham, parmesan cheese, salt, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953377 (may not work)