1 1/2-2 lb. fresh spinach, cooked & drained
1/8 tsp. grated (or ground) nutmeg
1 tbsp. fresh tarragon or 1 tsp. dried
1 tbsp. lemon juice
Salt & pepper
2 tbsp. chopped parsley
9" pie shell, baked for 5 minutes
1/4 c. feta cheese
4 eggs
3/4 c. cream
1/2 c. plain yogurt

Cook spinach, drain thoroughly by squeezing handfuls between palms of your hands. Chop very fine. Combine spinach with nutmeg, tarragon, lemon juice, salt, pepper and parsley. Spread on the bottom of the pie shell. Sprinkle the cheese on top. Beat eggs lightly with yogurt and cream. Blend well. Pour over spinach. Bake at 350 degrees for about 30 minutes, until the custard sets.