1 Pet-Ritz "deep dish" pie crust shell
1 can (5 1/2 oz.) crabmeat, drained and flaked
1 c. (4 oz.) shredded Swiss cheese
1/2 c. grated Parmesan cheese
3 tbsp. flour
1 1/2 c. milk
5 eggs
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained

Preheat oven and cookie sheet to 425 degrees. Toss together cheese and flour. Combine milk, eggs, salt, pepper and nutmeg. Add crab, cheese mixture and spinach to milk mixture. Pour into pie shell. Bake on preheated cookie sheet for 15 minutes. Reduce temperature to 350 degrees and bake an additional 30 to 35 minutes. Serves 6.

Note: This recipe can be used in 2 Pet-Ritz regular pie crust shells.

For use in the regular pie crust shells, divide filling between 2 pie shells. Bake on preheated cookie sheet at 425 degrees for 15 minutes, reduce oven temperature to 350 degrees and bake an additional 25 minutes.