Spinach Ricotta Pie with Feta

A perfect brunch dish, this crust-less pie is delicious.  I almost always double it because the leftovers are great as well, and always gone within no time.  

5 servings

2 Tablespoons olive oil

1 large onion, thinly sliced

2 cloves garlic, crushed

1 lb spinach, chopped coarsely

1½ cups ricotta or cottage cheese, or a mixture of the two

4 eggs

1 cup feta cheese, crumbled

1 tablespoon dried oregano  (can add some za’atar too)

salt and pepper, to taste

Preheat oven to 375 degrees F.  Saute onion in a large pan over medium heat until translucent, about 10 minutes.  Add garlic and saute another 30 seconds.  Add the spinach in batches, if necessary and sauté until just wilted.   Remove from heat. Lightly beat the ricotta/cottage cheese and the eggs together in a bowl.  Add the spinach mixture, feta, oregano and salt and pepper. Mix thoroughly. Pour the batter into a greased 8 inch round pan.  Bake for about 40 minutes, until the top is lightly browned.  If doubling, it will take close to an hour.  Serve warm or at room temperature.