1 bunch spinach (about 12 oz.)
1 c. ricotta cheese
2 c. diced Monterey Jack cheese
1/3 c. grated Parmesan cheese
1 egg
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1 tsp. oregano
Flaky pastry

Wash and trim spinach. Cook until limp. Drain and squeeze dry. Chop. Mix with ricotta, Monterey Jack and Parmesan cheeses, egg, salt, pepper, nutmeg and oregano. Roll out a bit more than 1/2 the flaky pastry on floured board. Fit into 8 inch pie plate. Fill with spinach mixture. Roll out remaining pastry. Fit over the pie and crimp the edges to seal to bottom crust. Make a few cuts in the center of the crust. Brush top crust with beaten egg. Bake at 375 degrees for 40 minutes or until golden.

FLAKY PASTRY:

Mix 1 cup flour with 1/2 teaspoon salt. Cut in 1/2 cup butter. Gradually add about 2 tablespoons beaten egg, or enough to make a dough. Knead a few turns to mix evenly.