Delicious! From Rachael Ray Magazine August 2008. My only addition was to make it in a deep dish pie crust. Not heavy or cheesy, yet substantial enough - this is a great summer dinner! TIP - to avoid a soggy pie crust on the bottom, bake on a cookie sheet in the oven, not the regular grates.
10 oz frozen chopped spinach, thawed
15 oz ricotta cheese
8 oz garlic & herb spreadable cheese (like Rondele)
1 cup chopped marinated artichoke (you can buy them jarred)
1 9 inches deep dish pie shell
Preheat the oven to 375.
Wring the spinach dry and put in a large bowl.
Mix together the ricotta cheese, garlic herb cheese and eggs. Add the spinach, artichokes, 1/2 teaspoon salt and1/4 teaspoon pepper and stir to combine.
pour into crust and bake until golden, about 45 minutes.