1 (10 oz.) pkgs. fresh spinach
2 eggs, well beaten
1 c. milk
1/3 c. finely chopped celery
1/4 c. chopped onion
2 tbsp. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. grated Nutmeg

Wash fresh spinach and discard stems. Shake off water and place leaves in a heavy saucepan. Steam over low heat just until leaves are wilted, about 5 to 7 minutes. Drain spinach, chop and press out excess liquid. Combine eggs, milk, celery, onion, cheese, salt and nutmeg. Fold in spinach. Pour mixture into a well greased 9" pie plate. Bake at 375 degrees until a sharp knife inserted in center comes out clean, about 45 minutes. Makes 6 servings.