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Ricotta Spinach Pie Bake

2 (10 oz) packages frozen leaf spinach, thawed and drained
2 (15 oz) containers ricotta cheese
1 ½ cups Parmesan or Pecorino Romano cheese, grated
4 large eggs, lightly beaten
½ large yellow onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon pepper
For the crust:
3 cups flour
2 sticks + 1 tablespoon salted butter, softened and cubed
¼ cup + 2 tablespoons ice water
1 egg white, beaten
1 tablespoon vinegar

Thaw frozen spinach then drain in a colander.
Combine flour and butter in a large bowl, preferably with a pastry cutter, until mixture resembles coarse crumbs.
Mix egg white, ¼ cup water, and vinegar together in a separate bowl. Add ⅓ of the wet ingredients to the dry and stir with a fork. Add more liquid in small increments until dough forms. Add extra water as needed.
Wrap dough in plastic wrap and refrigerate for 15 minutes.
Preheat oven to 375°F. Coat a 9×13 inch baking dish with cooking spray. Set aside.
Sauté onions in olive oil until softened and translucent. Add garlic and stir until fragrant, about 1 minute.
Squeeze excess liquid from the spinach with a towel, then add to the onions and garlic. Season with kosher salt and pepper. Turn off heat and allow the mixture to cool slightly.
Mix ricotta, pecorino romano, and lightly beaten eggs in a large bowl. Set aside.
Roll out pie crust dough on floured surface to a width of approximately 11×15 inches (2 inches of extra dough all around). Carefully transfer the dough to the prepared 9×13-inch baking dish, pressing the dough into the pan so the edges rise up against the sides of the dish.
Transfer spinach to the cheese and stir until well combined. Pour filling into prepared pie crust and spread evenly around the crust.
Bake for 50 minutes to 1 hour, until the surface of the pie begins to turn a golden brown.
Remove from oven to cool slightly and set before serving.