1/2 pkg. pie crust mix
2 (10 oz.) pkg. frozen chopped spinach
1 small onion, minced (1/4 c.)
3 tbsp. butter
1/2 tsp. salt
1/4 tsp. ground nutmeg
dash of black pepper
15 oz. Ricotta cheese
1 c. light cream or half and half
1/2 c. freshly grated Parmesan cheese
3 eggs, slightly beaten

Prepare pie crust mix, following label direction for one-crust pie. Line a 9-inch pie plate with pastry; flute edge, making a high rim to hold all the filling. Prick bottom and sides with fork to keep the pastry flat while baking. Fit a piece of wax paper in bottom. Add a layer of rice or beans to weigh down.

Bake in hot oven at 400°F for 5 minutes. Remove paper and rice and let pastry brown about 6 to 8 minutes longer. Remove to wire rack.

Cook spinach according to package directions; drain in large strainer. Squeeze out liquid by pressing spinach against the sides of strainer with a wooden spoon; set aside. Sauté onion in butter until transparent; stir in spinach, salt, nutmeg and pepper.

In large mixing bowl, combine the Ricotta cheese, cream, Parmesan cheese and eggs; mix thoroughly. Stir in spinach mixture. Pour into baked pie shell.

Bake in moderate oven (350°F) for 50 minutes or until custard is set and top is lightly browned. Garnish with parsley and cherry tomatoes, if you wish.