Judy's Spinach Pie

This is the most delicious frittata casserole type recipe (originally enjoyed at a brunch at friend, Judy Shabbert's house)! It makes enough to serve 8-10 in a 9x13" pan. There's quite a bit of prep work so if you're serving it early in the day, say for a brunch, do all the chopping and preliminary cooking the day before. Store the vegetables together and all the cheeses and beaten eggs together. Then, in the morning you just mix it all together and add the dill.

3 Tbsp olive oil, more as needed
2 large yellow onions, finely chopped
Sea salt
3 red or orange bell peppers (I added this and I like the extra flavor and color)
2 pounds (yes, 2 of the big, big boxes of pre-washed) spinach
Vegetable oil or non-stick spray for the baking dish
1 pound feta cheese, rinsed in cool water, then crumbled
12 oz ricotta cheese
5 oz (about 2 cups) finely grated Parmigiano-Reggiano cheese
5 large eggs lightly beaten
Freshly ground black pepper
1-2 Tbsp finely chopped fresh dill, or to taste

1. In a large skillet over low heat, heat olive oil. Add onions and pinch of salt and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
2. Return pan to medium heat. Working in batches, and adding 1 Tbsp oil or a little water to each batch, sauté spinach until wilted, then transfer to strainer and squeeze hard to remove as much excess liquid as possible. (I wait for it to cool off a bit or use clean rubber gloves). Chop spinach and add to mixing bowl.
3. (optional) Grill or broil 3 red bell peppers until skin is blackened. Peel, remove seeds and stem and chop. (do not use water!) Add to mixing bowl.
4. In another large bowl, combine feta, ricotta, Parmigiano, eggs and a generous amount of pepper.

At this point you can just put everything in the fridge until about 1.5 hours before you want to serve the next day. You've really done all the work.

Preheat oven to 325°. Lightly oil a shallow 9x13" baking dish. Mix all ingredients together, stirring well, and add dill. Spoon into baking dish and pat down evenly, drizzle lightly with olive oil.

Bake pie for 30 minutes. Raise heat to 350° and bake until lightly firm in center (test with knife) and golden on top, about 20 more minutes. To serve, allow pie to cool slightly before cutting into squares. It may also be served at room temperature.
Yield: 8 to 10 servings.