Mom’s Spinach Pie

1½ Tablespoons olive oil

1 large onion, diced

Kosher salt and freshly ground black pepper to taste

3 10-ounce boxed of frozen chopped spinach, defrosted

1 pound part-skim mozzarella cheese, cut into small chunks or shreadded

2 large eggs, beaten

¾ cup dry bread crumbs (I favor Progresso Italian bread crumbs for mine)

2 teaspoons garlic powder

½ cup grated cheese Parmesan or Locatelli), for topping (optional)

Preheat the oven to 350°F. Grease a large glass or ceramic baking dish with about ½ tablespoon of olive oil.

In a medium saucepan set over medium-low heat, heat the remaining 1 tablespoon of olive oil. Add the diced onion and a large pinch of salt. Sauté until the onion is translucent, about 3 minutes. Remove the pan from the heat and transfer the onions to a large bowl.

Add the spinach, ricotta, ¾ of the mozzarella, eggs, bread crumbs, garlic powder, salt, and pepper to the bowl and stir to combine. Scrape the mixture into the prepared baking dish and top with the remaining mozzarella. Sprinkle with the grated cheese, if using.

Bake for 45 minutes, until the pie is set and top is golden and slightly crusty.

To serve, cut into wedges or just spoon onto plates.

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Mom’s Spinach Pie