COURTESY: Polly-o cheese products
1 deep dish pie shell
10 oz package frozen chopped spinach
8 oz package shredded mozzarella (I use a little less)
3 eggs
15 oz container ricotta cheese
1/4-1/3 cup milk
2 Tbsp corn starch
1 tsp Italian seasoning
1/4 tsp pepper
1/2 tsp oregano
1/2 tsp garlic powder
2 Tbsp grated parmesan
Bake pie shell as in previous recipe. Combine eggs, ricotta, milk, cornstarch, mozzarella, and spices. Pour into baked pie shell. Sprinkle grated cheese on top. Bake about an hour at 350.
NOTE: I usually find that if I put the entire filling into one crust, it doesn't get done. I fill it to the top of the crust, and put the leftover filling into a greased Corning ware dish, and bake it at the same time, without a crust.