One bunch of fresh spinach
2 tbsp. olive oil
One 15-ounce container ricotta cheese
2 cups of mozzarella
1/4 cup of parmesan cheese
1 garlic clove, minced
4 large eggs
1 cup chopped marinated artichokes
1/2 tsp. salt
1/2 tsp. pepper

1 pie crust
1 egg white

Preheat the oven to 375°. Saute spinach leaves with garlic and olive oil. In a large bowl, mix the ricotta cheese, mozzaralla, parmesan and eggs. Add the spinach, artichokes, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir until mixed. Brush pie crust–especially the edges–with egg white. Pour mixture into pie crust and bake 45 minutes. (Check pie edges after 30 minutes. You may need to protect the edges with aluminum foil to prevent too much browning.)