• ¾ Lb spinach and/or other greens
• 1 cup sliced green garlic
• 2 Tbs olive oil
• 2 eggs
• 1 Lb ricotta cheese
• ½ cup grated Parmesan cheese
• 2 cups chopped onion
• ½ Lb oyster (or other) mushrooms
• 2 Tbs vermouth
• 1-2 tsp lemon juice
• salt and pepper to taste

Prepare a dough as you would for pizza crust.

Chop the spinach coarsely.  In a heavy pan, sauté the garlic in 1 Tbs of olive oil until limp.  Add the spinach with some salt and pepper and cook until the spinach is wilted and the water it releases is boiled off.  Remove from heat and toss with the lemon juice.  Beat one egg into the ricotta along with the parmesan cheese and mix with the cooked spinach mixture.

In another pan, sauté the onion in the remaining olive oil until it begins to brown.  Add mushroom and continue cooking until they begin to brown.  Add salt, pepper and vermouth and stir until the vermouth evaporates.

Lightly oil a cookie sheet and sprinkle with cornmeal.  Roll out the dough to about 15×20 inches and place on cookie sheet.  Spread the Ricotta and spinach mixture onto the dough leaving approx. 3 inches around the edges and cover the cooked mushrooms over the spinach.  Pull the edges of the dough over the filling and fold together.  Beat the remaining egg with a spoonful of oil and brush onto the dough.  Bake in a 400 degree oven for about 35 minutes.  When it is fully cooked, allow it to cool for a few minutes before slicing into wedges for serving.