2 tbsp. butter
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 (15 oz.) container Ricotta cheese
4 eggs, beaten
1/3 c. finely chopped prosciutto ham
1/4 tsp. salt
1/4 tsp. nutmeg
Pastry for 9-inch double-crust pie
1 egg, beaten for glaze
1/4 chopped green onions
1/2 c. grated Parmesan cheese
Dash white pepper

In medium skillet melt butter. Add green onions and saute until translucent; cool slightly. Add spinach and cook until all butter is absorbed. In large bowl, combine Ricotta with spinach and onions. Add 4 eggs, Parmesan, Prosciutto, salt, pepper, and nutmeg; mix well.

Preheat oven to 425 degrees. Roll out half the pastry and line a 9-inch pie plate. Bake 12 minutes. Remove from oven and brush outer edge with beaten egg. Add filling. Roll out remaining pastry and place over filling; seal edges.

Cut several slits in top. Decorate with any remaining pastry, if desired. Brush with remaining beaten egg. With oven rack on lowest position bake 20 minutes. Reduce temperature to 350 degrees and bake 20 more minutes. Serve warm.