Easter Spinach Pie

1. 1

   In a large bowl, beat eggs until foaming.

2. 2

   Cook spinach according to package directions; turn into strainer to drain and press out liquid.

3. 3

   In a 10-inch skillet, cook onion in hot oil until wilted (about 5 minutes).

4. 4

   Stir spinach and onion into eggs with ham, Parmesan cheese, Ricotta cheese, salt and pepper.

5. 5

   Line a 10-inch pie plate with half of the pastry.

6. 6

   Add spinach mixture. Cover with remaining pastry.

7. 7

   Cut 6 (1-inch) vents in it.

8. 8

   Seal and flute edges.

* Per serving · 4 servings · Values may vary.

No additional tips available.