4 frozen patty shells
10 oz. pkg. frozen chopped spinach
6 eggs
3 oz. cream cheese, softened
1/4 c. (1 oz.) shredded sharp cheese
2 tbsp. parsley
1/2 tsp. salt
2 tbsp. Parmesan cheese
Pepper

Thaw patty shells in refrigerator about 2 hours. Roll out on lightly floured surface to fit 10 inch pie plate, sealing edges. Let rest 5 minutes. Place in pie plate - flute edges. Cook spinach and drain.

Combine eggs, cream cheese, sharp cheese and beat until combined. Stir in spinach, green onion, parsley, salt and pepper. Turn into shell. Sprinkle with Parmesan. Bake at 425 degrees for 15 minutes until edges of filling are set. Remove and let stand 10 minutes before serving. 4-6 servings.