-
1
Position a rack in the middle of the oven.
-
2
Preheat the oven to 375F.
-
3
Have ready a 6-cup capacity baking dish.
-
4
In a large saucepan that has at least a 5-quart capacity, melt the butter over medium heat for about 1 minute.
-
5
Add the onion and cook until it softens, about 5 minutes, stirring often.
-
6
Rinse the spinach and add it to the saucepan along with any water that clings to the leaves.
-
7
Cover and cook until the spinach shrinks and darkens in color, about 5 minutes.
-
8
Uncover the pan and continue cooking until all of the moisture has evaporated, about 5 minutes.
-
9
Transfer the spinach mixture to a plate to cool slightly.
-
10
Drain off any liquid that accumulates.
-
11
As soon as the spinach is cool enough to handle, squeeze it dry and use a large knife to chop it coarsely.
-
12
In a large bowl, stir the eggs, ricotta, and Parmesan cheese together to combine them.
-
13
Add the spinach, salt, and pepper and stir to blend the spinach evenly into the filling.
-
14
Use a rubber spatula to scrape all of the filling into the baking dish.
-
15
Lightly flour the rolling surface and rolling pin.
-
16
Roll the crust dough to a shape that is 4 inches larger than the top of the baking dish.
-
17
Roll the dough around the rolling pin and unroll it over the spinach filling.
-
18
Fold 1/2 inch of the edge of the dough under to form a smooth edge, then roll the edges to make a rope of crust, or use the tines of a fork to press the dough firmly onto the rim of the baking dish.
-
19
Bake for about 40 minutes, or until the crust is lightly browned and the filling is sizzling gently.
-
20
Use a large spoon to cut down through the crust and scoop out servings of crust and filling.
