1 unbaked 9-inch pastry shell
1 tbsp. butter
1 c. minced, peeled onion
1 (10 oz.) pkg. frozen spinach, thawed
1 (15 oz.) container skim or whole milk ricotta cheese
2 eggs
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground nutmeg
1/4 c. freshly grated Parmesan cheese

Heat oven to 400 degrees. Prick pie shell all over with a fork and bake 15 minutes, until lightly browned. In a medium-sized skillet melt butter over moderate heat (about 250 degrees); add onion and cook until soft, stirring occasionally. Squeeze spinach in hands to remove as much moisture as possible. Add spinach to onion and toss over heat until all liquid has evaporated; remove skillet from heat.

Place remaining ingredients in a large mixing bowl and mix well; add spinach- onion mixture and mix just until it looks like green and white marble. Pour spinach mixture into pie shell. Turn oven down to 350 degrees and bake pie for 40 to 45 minutes, until top is golden and filling is set.

Remove pie from oven and let cool 10 minutes before slicing. Pie can be served warm or cool. Makes 4 servings. Good with cherry tomatoes in basil-vinaigrette dressing with iced espresso or milk flavored with a drop of almond extract.