- 1 pastry crust for single crust pie
- 1 T olive oil
- 1 cup diced sweet yellow onion
- 9 oz. frozen chopped spinach
- 4 large eggs
- 1 cup Whitehall Specialties 806 Low Fat Ricotta Cheese
- 1/2 cup Whitehall Specialties 692 Parmesan Cheese Product (dried & grated)
- 1 1/4 cup Whitehall Specialties 125 Pizza Cheese Shred
- 1/2 tsp Italian Seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
Preheat oven to 350 degrees. Make pastry crust and roll to fit a 9-inch deep dish pie plate. Flute edges and prick bottom with a fork. Place olive oil and chopped onion in a nonstick skillet over medium-high heat. Cook the onions until they turn translucent and start to caramelize. Add the chopped spinach to the skillet and cook until warm. Drain well. In a large mixing bowl, whisk the eggs until frothy and light yellow. Whisk in Whitehall Specialties 806 Low Fat Ricotta, 692 Parmesan Cheese Product dried & grated, Italian seasoning, salt, and pepper, until smooth. Fold in Whitehall Specialties 125 Pizza Cheese Shred and the spinach & onion mixture. Pour into the prepared pastry crust and bake for 50 minutes to an hour. Crust should be golden brown and the filling set. Let cool for 10 minutes before slicing and serving warm. Store leftovers in the refrigerator.