Italian Spinach Pie

To all my vegetarians out there, this one goes out to you.

Note: I think this may be one of those recipes that is better reheated the next day. We had it last night for dinner, and it was good, but today for lunch it tasted even better (though I was really hungry). Plus, it sits up a bit better the next day.

Ingredients:
-2 10 oz packages of thawed frozen chopped spinach, well drained
-1 14 oz can of artichoke hearts, quartered and drained
-1/2 onion, diced and sauteed
-2 egg whites 
-1 cup ricotta (I used the part skim kind)
-1/2 tsp garlic powder (I used garlic salt)
-1/4 tsp pepper
-1/4 tsp red pepper flakes
-8 oz marinara
~1 cup shredded mozeralla

Steps
1. Add first 8 ingredients (through red pepper flakes) to a large bowl and mix.

2. Dump into a greased 9 inch pie plate.

3. Top with marinara.

4. Bake for 15 mins. at 350.
5. Add mozzarella and bake for about another 7 mins. Turn on the broiler for last couple of minutes to get top browned a bit.