Sicilian Spinach Pie > Adriana's

Yield: 8 servings

1 cup chopped onion

2 tablespoons olive oil

6 eggs, lightly beaten

1 teaspoon salt

1/2 teaspoon ground black pepper

1 or 2 pinches dried red pepper flakes

1 cup tomato-basil pasta sauce or another meatless red sauce, plus more for garnish

1 1/4 cups plain dry bread crumbs

1 1/4 cups grated Romano cheese, plus more for garnish

3 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry

1 1/2 cups ricotta cheese

1. Preheat the oven to 350 degrees (325 degrees if using a glass pan). Coat a 9- or 10-inch pie pan with nonstick cooking spray.

2. Sauté onion in olive oil in a skillet over medium heat until translucent. Transfer to a large bowl.

3. Add eggs, salt, black pepper, red pepper flakes, pasta sauce, bread crumbs, Romano cheese, spinach and ricotta; stir until well combined and ingredients are well distributed.

4. Place mixture in the pie pan; smooth the top, mounding gently in the center. Bake 60 to 75 minutes or until firm to the touch.

5. To serve, cut pie into wedges, ladle on red sauce and top with grated cheese.

Per serving: 360 calories; 20g fat; 9g saturated fat; 195mg cholesterol;

21g protein; 25g carbohydrate; 7g sugar; 4g fiber; 1110mg sodium; 430mg calcium.

Adapted for home kitchens by the Post-Dispatch.