15 oz. low-fat Ricotta cheese
3 whole eggs, beaten
10 oz. pkg. frozen chopped spinach, thawed and squeezed
1/3 c. sliced green onions
1/2 tsp. garlic salt
1/4 tsp. freshly ground pepper
1/4 c. Parmesan
Dash of nutmeg
Pastry for 9-inch two-crust pie
1 tsp. water

Reserve 1 tablespoon of the beaten eggs. Mix remaining eggs, Ricotta cheese, spinach, onions, Parmesan and spices together. Turn into pastry-lined pie plate. Cover with top crust; seal, flute and cut slits.

Mix water and reserved egg; brush over pastry. Bake at 375 degrees for 50 minutes or until crust is brown and flaky and raised in the center.