Ingredients

1

                        box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

3

tablespoons butter

1

large onion, chopped (1 cup)

2

tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

2

boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain

2 1/2

cups shredded Italian cheese blend (10 oz)

2

cups ricotta cheese

4

eggs

Preparation

Heat oven to 350°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In 12-inch skillet, melt butter over medium heat. Cook onion in butter 5 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook and stir 1 minute. Stir in spinach; cook 1 minute longer.

In large bowl, mix cheeses and 3 of the eggs. Add spinach mixture; stir until well blended. Spoon filling into crust-lined pie plate. Unroll second crust on work surface. Using ghost-shaped cookie cutter or other Halloween cookie cutter, cut out 3 shapes. Arrange cutouts on spinach mixture. Beat remaining egg; brush over dough cutouts.

Bake 45 minutes or until set and top is golden brown. Cool 10 minutes before cutting.