Spinach Ricotta Pie Amy Francis   From Every Day with Rachael Ray August 2008 One 10-ounce package frozen spinach, thawed One 15-ounce container ricotta cheese 8 ounces garlic-herb spreadable cheese 4 large eggs, lightly beaten 1 cup chopped marinated artichokes 1. Grease a 9-inch pie pan with olive oil. Preheat the oven to 375°. Wring the spinach dry. In a large bowl, whisk together the ricotta cheese, garlicherb cheese and eggs. Add the spinach, artichokes, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Pour into the prepared pan and bake until golden, about 45 minutes.

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