1 sm. diced onion
3 tbsp. butter
2 (10 oz.) pkgs. chopped spinach, cooked and drained
1/4 tsp. nutmeg
1/2 tsp. salt
15 oz. ricotta cheese
1 c. light cream
1/2 c. grated Parmesan cheese
3 eggs, slightly beaten

Combine onion and butter in skillet. Saute until clear. Add spinach, nutmeg, and salt; mix and set aside.

Combine in a large bowl, the cheeses, cream and eggs. Stir in spinach mixture. Pour into a 9-inch pie pan which has been greased. Bake at 350 degrees for 50 minutes until custard is set and top is brown. Serves 6-8.