Add the onion and sauté until translucent, about 3 minutes (or longer).
Add the spinach in batches and sauté until just wilted.
Lightly beat the ricotta and eggs together in a bowl.
Add the spinach mixture, feta, oregano and salt and pepper. Mix thoroughly.
Pour the batter into a greased 9 x 13-inch pan, and bake for about 40 minutes until the top is lightly browned.
Serve warm or at room temperature.
Friday, March 22, 2013 Good and easy. Made for Sephardic Passover at Haydenville Congregational Church. Well-received for dinner, but the kids didn’t like it the next morning for breakfast. From food.com, submitted by Mirj, January 16, 2003.