Crustless Spinach Ricotta Pie

This is what our dogs had for breakfast today!

Crust less Spinach Ricotta Pie

Ingredients:

1 container (15 oz) part-skim ricotta cheese (we made our own with goat's milk)
6 large eggs
1/4 cup freshly grated mozzarella cheese (again we made the goat milk version because of our Sweet Sophie's cow milk intolerance)
1/2 tsp salt
1/8 tsp black pepper
1/4 c milk
1/2 c (loosely packed)    fresh basil leaves (chopped)
1/2 c (loosely packed)    fresh mint leaves (chopped)
1 lb frozen spinach

Directions:

1) Preheat oven to 375 degrees F. In a large bowl, whisk ricotta, eggs, salt, and pepper until blended.

2) Whisk milk into ricotta mixture. Stir in basil and mint.

3) Pour mixture into a 10-12 in greased pie pan. Top with mozzarella. Bake pie 35-40 minutes or until lightly browned and set around edge and center is puffed. Let stand at least 5 min before serving.
(note: this recipe fed all 6 (5 big, 1 small) of our dogs. We did not eat this with them).

(We cooked it in our 12in electric skillet at 300 degrees F, so it did not brown on top, yours will look slightly different)