Easter Spinach Pie - cooking recipe

Ingredients

4 large eggs
2 (10 oz.) pkg. frozen chopped spinach
3 Tbsp. olive oil
2 medium onions, finely chopped
1 lb. cooked ham, diced into 1/2-inch cubes
1 c. Parmesan cheese
1 c. Ricotta cheese
salt and pepper to taste

Preparation

In a large bowl, beat eggs until foaming.
Cook spinach according to package directions; turn into strainer to drain and press out liquid.
In a 10-inch skillet, cook onion in hot oil until wilted (about 5 minutes).
Stir spinach and onion into eggs with ham, Parmesan cheese, Ricotta cheese, salt and pepper.
Line a 10-inch pie plate with half of the pastry.
Add spinach mixture. Cover with remaining pastry.
Cut 6 (1-inch) vents in it.
Seal and flute edges.