May be made ahead and kept in refrigerator 3 days and reheated at 300 degrees in 10 inch glass pie plate.

1. Favorite pastry dough for double crust 10 inch pie.

2. Defrost 1 frozen spinach souffle (Stouffers).

3. Chop: 3 medium onions in cuisnart.

4. Heat 2 tablespoons olive oil in large fry pan and 1 tablespoon sweet butter. Add chopped onions, cook until tender.

5. Chop separately 12 ounces cooked ham and 1 1/2 cups Parmesan cheese.

6. Remove pan from heat. Add frozen spinach broken into small pieces as defrosted. The chopped ham and cheese, 1 cup ricotta cheese, 4 large eggs, beaten, 1/4 teaspoon green pepper and pinch nutmeg.

7. Grate 8 ounce mozzarella cheese.

8. Preheat oven to 425 degrees.

9. Assemble pie. Pour in ham and cheese mixture. Sprinkle top with mozzarella. Top crust. Brush with 1 egg, beaten.