Tomato Pie Recipe

1. Heat oven to 450 degrees F (232 degrees C). Remove piecrusts from packages and set flat on greased baking sheets.

2. Heat oil in a large skillet over medium heat. Add chopped onion and cook for 2 minutes. Add spinach and cook until moisture evaporates. Set aside.

3. In a large bowl, combine the ricotta, olives, salt, and pepper. Add cooked spinach mixture.

4. Cut tomatoes into thin slices and lightly salt.

5. Spoon the spinach-and-cheese mixture evenly onto the centers of the four piecrusts. Fold piecrusts edges up over the filling and pinch into place. Distribute the sliced tomatoes evenly on top of the four pies. Sprinkle each pie with mozzarella. Bake for 20 minutes.