Before going into the oven...
10 ounces spinach, well washed, tough stems removed
1 onion, diced (I used Vidalia)
2 cloves garlic, minced
1 cup low-fat ricotta cheese
2 large eggs
2 large egg whites
1/4 cup chopped fresh dill
1 cup grated Parmesan cheese (about 2 ounces)
1 cup part skim shredded mozzarella cheese
1/2 teaspoon salt
1 whole wheat pie shell (I used a vegan one)
1 tbsp. extra virgin olive oil
1.Preheat oven to 375 degrees. Roughly chop spinach leaves; set aside. Heat olive oil in a nonstick skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Add spinach; cook until wilted and bright green, about 2 minutes. Transfer mixture to a colander to cool and drain. When mixture is cool enough to handle, press lightly with paper towels to remove excess moisture; set aside to cool.
2.In a medium bowl, combine ricotta, eggs and egg whites, dill, Parmesan, and salt. Stir in cooled spinach mixture; set aside.
3.Spoon filling into the pie shell and top with shredded mozzarella. Bake until golden brown and filling is set, about 1 hour. Cool for at least 15 minutes before cutting into wedges.