1 (10 oz.) pkg. frozen chopped spinach or broccoli
2 slightly beaten eggs
1 c. Ricotta cheese
1/2 c. shredded Mozzarella cheese
1/2 c. shredded Provolone cheese
1/4 c. grated Parmesan or Romano cheese
1/4 tsp. ground nutmeg
1/2 c. chopped salami
2 c. all-purpose flour
2/3 c. shortening or lard
6 to 7 tbsp. cold water
Milk

Cook frozen spinach according to package directions; drain well. Combine eggs, cheese, nutmeg, and 1/8 teaspoon pepper. Stir in spinach and salami. For pastry stir together flour and 1 teaspoon salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss gently with fork. Push to side of bowl; repeat process until all is moistened.

Divide pastry in half. On lightly floured surface roll each half into a 12 inch circle. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of plate. Place spinach mixture in pastry lined plate. Cut slits in remaining pastry; place atop filling. Seal and flute edge. Brush with a little milk. Bake in 375 degree oven for 45 to 60 minutes. Let stand 5 minutes before serving. Makes 6 servings.