10 oz. spinach
1/3 c. chopped onion
2 tbsp. melted butter
2 tsp. instant chicken bouillon
1/4 tsp. salt
1 tsp. water
1/4 tsp. pepper
2 crust pie
3 eggs, beaten
1 1/2 c. cottage cheese
2 tbsp. Parmesan cheese

Cook spinach. In 10 inch skillet saute onion in butter until tender. Stir in spinach, bouillon, salt and pepper. Cook and stir over low heat until well blended.

Prepare pie crust. Place 1/2 of crust in an ungreased square 9 inch pan.

Mix eggs, cottage cheese and Parmesan cheese and stir into spinach mixture. Spread mixture over pastry in pan. Cover with the rest of the crust. Cut several slits in the top crust. Brush the top with water mixed with a little egg. Bake at 375 degrees for 40 minutes. Let cool 10 minutes before serving.