I made this up using some leftovers in the fridge and it turned out really well. It makes a great snack or you could serve it for dinner with soup or salad.
pie dough for a double crust pie
3 packages of frozen spinach, defrosted, drained, and patted dry
1/2 cup pine nuts
1/4 cup diced kalamata olives
16 ounces ricotta cheese
about 1 cup grated gruyere cheese
salt and pepper to taste
Put all the filling ingredients in a large bowl and mix well. Roll out each piece of pie dough into 9-inch circle. Spread the filling over one piece of dough. Cover with the second piece. Seal the edges tightly together. Cut a few small holes in the top of the pastry to let the steam vent. Put the pie on a baking sheet and bake in a 350F oven until golden brown, about 25 minutes. Let cool a bit before cutting.