2 cups cooked spinach or swiss chard (I used 1 cup of each) (must drain really well, wring out a small amount at a time in your hands to remove as much moisture as possible)*

1 cup (250 grams) ricotta

1/3 cup freshly grated parmesan cheese

1 egg

2 crust pie dough (I used 1 crust because I used a small 7 inch/ 18 centimeter cake pan and the extra dough I used cutouts to cover)

Pre-heat oven to 350° (180° celsius). Lightly grease a 7 inch (18 centimeter) pie/cake pan.
Roll out the pie crust and fit to the pie/cake pan, with the leftover dough use cookie cutters to cut out desired shapes, strips or use an extra pie crust to cover the top completely.
In a medium bowl mix together well-drained swiss chard and or spinach (r