Torta Di Rocotta E Spinaci – (country Pie)

2 tb Butter or margarine
1/2 c Chopped onion
1 pk (10 oz) frozen chopped
-spinach; chopped
1 lb Ricotta cheese
1/2 c Grated Parmesan cheese
2 Eggs; beaten
3/4 ts Garlic salt
1/4 ts White pepper
1/4 ts Ground nutmeg
1 9-inch unbaked pie shell

DIRECTIONS:Heat the butter in a small skillet. Saute the onion until
tender.

Drain the spinach very well in a sieve and press with a spoon to remove all
the liquid. In a mixing bowl, combine the spinach, sauteed onions, ricotta,
Parmesan cheese, eggs and seasonings and mix well. Pour into pie shell and
bake at 375 degrees for 45 minutes. Serve hot.

Yields
1 Servings