Spinach Cheese Pie

Low Carb version of the traditional Greek spanikopita minus the phyllo dought layers.

• Ready In: 1 hr 5 mins
• Serves: 24

Ingredients

• 20  ounces spinach or 20  ounces  frozen leaf spinach
• 2  tablespoons butter
• 3⁄4 cup scallion, including the firm greens
• 1⁄2 onion, chopped
• 6  eggs
• 15  ounces whole milk ricotta cheese
• 1⁄2 lb feta cheese, crumbled
• 1  tablespoon dill, chopped
• 1⁄4 cup parsley, chopped

Directions

1. Preheat oven to 350.
2. let the spinach drain in a colonder in the sink. The easiest way to get all the excess moisture out of it is to line your hand with a double thickness of paper towels and squeeze handfuls of spinach dry. Then Chop it and set aside.
3. Melt the butter in a lrge skillet; when it's foaming, add the scallions and chopped onion. Cook them over medium heat until they are soft, then add the spinach and a sprinkle salt and pepper, and cook for 3 minutes, stirring from time to time.
4. Beat the eggs in a large mixing bowl and whisk in the ricotta.
5. Stir in the remaining ingredient.
6. Spray 9x13 Pan and bake for 30 minutes, let rest for 5 minutes before cutting.