1 lb. lean hamburger
6 lg. eggs
2 (10 oz.) pkgs. frozen chopped spinach, thawed & well drained
1 (16 oz.) pkg. Mozzarella cheese, shredded
1/2 c. Ricotta cheese
1 two crust pie crust mix

Cook hamburger until well browned and break into tiny pieces; drain well.

Reserve 1 egg yolk. In large bowl, combine remaining eggs and egg white with meat, spinach and cheeses.

Prepare pie crust mix as directed for a 2 crust pie. Roll out two rounds, one for top and bottom. Generously flour one side of the bottom crust and place floured side down, into pie pan. Spoon meat mixture into pie crust.

Preheat oven to 375 degrees. Place top crust over meat filling and seal. Cut slits in top. At this point, you can put it in the refrigerator overnight.

In small cup, mix reserved egg yolk with 2 teaspoons of water and brush over top of pastry. Bake 1 1/4 hours or until crust is golden.

Can be served warm or cold, approximately 10 servings. 470 calories each.