1 tbsp. butter
1/2 onion, chopped
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained
1 (9") refrigerated ready pie crust or frozen, thawed
1/2 c. grated Monterey Jack cheese
1/2 c. grated Parmesan cheese
4 eggs
1/2 c. cottage cheese
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
1/8 tsp. dried dill weed

Melt butter in skillet over medium high heat. Add onion and saute until translucent, 8 minutes. Add spinach and stir until spinach is dry (3 minutes). Cool slightly. Preheat oven to 375 degrees. Sprinkle both cheeses over bottom of crust. Top with spinach mixture. Beat eggs, cottage cheese, salt, pepper, nutmeg and dill weed in bowl to blend. Pour over spinach. Bake until filling is set, about 35 to 40 minutes. Cool slightly. Cut into 6 wedges and serve.