1 unbaked 10 inch pie shell
2 (10 oz.) pkgs. frozen chopped spinach
1 sm. onion, chopped
3 tbsp. butter
1/2 tsp. salt
1/4 tsp. nutmeg
Dash of black pepper
3 eggs, slightly beaten
1 lb. Ricotta cheese
1/4 c. freshly grated Parmesan cheese
1 c. light cream

Cook spinach according to package directions and drain well. Put in large bowl. Saute onion in butter and add to spinach with salt, black pepper, and nutmeg. In large bowl, mix thoroughly eggs, cheeses, and light cream. Stir into spinach mixture and pour into pastry shell. Bake until custard is set when tested with knife. Bake at 425 degrees for 15 minutes, then at 325 degrees for 40 minutes or until done.