spinach ricotta pie

1 qt. chopped fresh spinach
1/2 cup chopped onion
1 8 oz. pkg. light cream cheese, softened
3/4 cup lowfat ricotta cheese
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
3/4 cup chopped tomato
2 tablespoons Kraft Grated Parmesan cheese

Preheat oven to 350 F. Place spinach and onions in small saucepan. Cover; cook 5 minutes or until tender. Beat cheeses and seasonings in small mixing bowl at medium speed with electric mixer until well blended. Stir in spinach mixture. Spread into a 9-inch pie plate. Bake 15-20 minutes or until thoroughly heated. Top with remaining ingredients. Serve with crisp rye crackers or bagel chips. Makes 12 servings.

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