1 (10 inch) pie shell, unbaked
2 (10 oz.) pkgs. frozen chopped spinach
1 sm. onion, finely chopped
3 tbsp. butter
1/2 tsp. salt
1/2 tsp. ground nutmeg
Dash black pepper
1 (16 oz.) carton Ricotta cheese
1/2 c. half and half
1/2 c. grated Parmesan cheese
3 eggs, beaten

Bake pie shell at 400 degrees for 5 minutes and remove from oven. Cook and drain spinach.

In a large skillet, saute onion in butter until transparent. Add salt, nutmeg, pepper and spinach.

In a separate bowl, combine Ricotta, half and half, Parmesan and eggs. Stir in spinach mixture. Pour into pie shell. Bake 50 minutes at 350 degrees or until inserted knife comes out clean. May be made the day before and refrigerated before baking.