1 bottom pie crust
2 pkg. frozen chopped spinach (10 oz. each)
1 sm. onion, minced
3 tbsp. butter
1/2 tsp. salt
1/4 tsp. ground nutmeg
Dash black pepper
1 container (15 oz.) Ricotta cheese
1 c. light cream or half & half
1/2 c. Parmesan cheese
3 eggs, slightly beaten

I use 2 store bought frozen pie shells.

Cook spinach; drain in large strainer. Press liquid out. Set aside. Saute onion in butter until transparent, stir in spinach, salt, nutmeg and pepper. In large bowl combine ricotta, cream, Parmesan cheese and eggs; mix good. Stir in spinach. Pour into pastry. Bake 50 minutes at 350 degrees, until custard is set and light brown. Serve with tossed salad and corn bread. Good hot or warm.