Spinach Ricotta Pie

Spinach Ricotta Pie

from Kate Christensen's "Blue Plate Special"

1 onion minced

1/4 cup olive oil

1 10-ounce frozen box of spinach, thawed

a dash of cayenne pepper, basil,

salt and pepper

1 pound ricotta cheese

3/4 cup shredded cheddar cheese

4 eggs

Sauté the onion in the olive oil.  Add the spinach, the herbs and spices. Beat the eggs, then blend in the ricotta cheese and the cheddar cheese, plus the sauteed onion and spices. Stir. Turn everything into a store bought or homemade pie shell. Bake at 375 degrees for about 45 minutes until golden brown on top.