1 pkg. (10 oz.) frozen spinach
1 sm. onion (chopped)
2 tbsp. butter
2 tsp. instant chicken bouillon
1/4 tsp. pepper
1 pkg. Pillsbury Ready To Use Pie Crust
3 eggs, beaten
1 1/2 c. sm. curd creamed cottage cheese
2 tbsp. grated Parmesan cheese
1 tsp. water
1 pkg. (8 oz.) shredded Cheddar cheese

Place spinach in 2 quart casserole, cover tightly and microwave on high 4 minutes. Break up, stir and microwave 2 minutes longer on high. Drain spinach and stir in onions, butter, bouillon and pepper.

Prepare pie crust as directed on package and place bottom crust in glass pie dish. Set aside top crust.

Beat eggs and reserve 1 tablespoon of egg. Stir eggs, cottage cheese and Parmesan cheese into spinach mixture. Pour mixture into crust. Top with package of Cheddar cheese. Cover with top crust, seal and flute.

Mix water and 1 tablespoon of egg. Brush over crust. Poke holes in crust with fork. Microwave on medium-high (power level 7) 6 minutes. Rotate pie plate and microwave 7 more minutes. Transfer pie to regular oven (do not preheat oven) and bake at 450 until crust is brown and flaky for 15 minutes.