Easter Spinach Pie

• 4 large Eggs, beaten well
• 2 packages Frozen chopped Spinach ( 10 oz. each)
• 3 tablespoons Olive oil
• 2 medium Onions, finely chopped
• 1 pound Cooked ham, diced (1/2-inch pieces)
• 1 1/2 cups Grated Parmesan
• 1 cup Ricotta
• Salt and pepper to taste
• Pastry for 10-inch double
• Crust pie

Cook spinach according to package directions; drain through a strainer and press out liquid. In a skillet, cook onion in oil until wilted, about 5 minutes. Stir spinach and onion into eggs with ham, Parmesan, Ricotta, salt and pepper. Line 10-inch pie plate with 1/2 pastry. Add spinach mixture. Cover with remaining pastry. Cut 6 (1-inch) vents in it; seal and flute edges. Bake at 425 degrees on the rack below center until golden, about 40 minutes. Let stand on a wire rack 10 minutes before serving.
Serves 8.

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