Recipes for May 2, 2009:

Spinach Ricotta Pie

A ubiquitous recipe - many people have versions with variations.

1/3 cup olive oil
1 large onion, thinly sliced
2 bunches spinach, cut into ribbons (make sure it is washed and dried well)
1 1/2 cups ricotta cheese
4 eggs
1 cup parmesan, cheddar or other favorite cheese, shredded
1 tablespoon chopped fresh oregano, or try another fresh herb you like
salt and pepper, to taste

Preheat the oven to 375 degrees F.

Heat the oil in a large pot over high heat.

Add the onion and saute until translucent, about 3 minutes.

Add the spinach, in batches if necessary, and saute until the ribbons are just wilted.

Lightly beat the ricotta and the eggs together in a bowl.

Add the spinach mixture, other cheese, oregano and salt and pepper.

Mix thoroughly.

Pour the batter into a greased 9 x 13 inch pan.

Bake for about 40 minutes, until the top is lightly browned.

Serve warm or at room temperature.