• 2 9" refridgerated pie crusts
• 2 tbsp olive oil
• 1 medium onion-chopped
• 1 16oz bag chopped frozen spinach
• 1 15oz rocotta cheese
• 2 cups shredded mozarella cheese
• 1 small can black olives (chopped)
• 2 tbsp Parmesan cheese grated
• 1/2 tsp salt
• 1/2 tsp black pepper

Preheat oven to 450 degrees. Thaw and drain spinach. Leave pie crusts on counter until room temp. In a large non-stick pan heat oil over med-high heat. Heat onions 2 minutes or until transparent in the hot oil. Add spinach to pan and cook until all moisture has evaporated - 5 minutes. Let cool.

In a large bowl mix ricotta, 1 1/2 cups mozarella, black olives, parmesan cheese and spinach. Mix well Unroll pie crusts into pyrex casserole dish or onto a baking sheet. Grease casserole dishes or baking sheet first. Spoon one half of the spinach mixture into each crust in the center. Leave 1"-2" of the crust around the edge free of the spinach mixture. Fold edges of pie crust up into a bowl shape around the mount of spinach, leave the top open. Sprinkle the remaining 1/2 cup of mozarella on top of the pies.

Bake at 450 for 20 minutes or until crust is lightly brown and cheese on top is bubbly. Chill in fridge and serve cold.