4 frozen patty shells
1 (10 oz.) pkg. frozen chopped spinach
6 eggs
1 (3 oz.) pkg. cream cheese, softened
1/4 c. (1 oz.) shredded sharp process American cheese
2 tbsp. sliced green onion
1 tbsp. snipped parsley
1/2 tsp. salt
Dash pepper
2 tbsp. grated Parmesan cheese

Thaw patty shells in refrigerator for about 2 hours. Roll out on lightly floured surface to fit a 10" pie pan, sealing edges together. Let rest 5 minutes. Place in pie plate; flute edges. Cook spinach according to directions; drain well. Combine eggs, cream cheese and shredded cheese; beat until well combined. Stir in spinach, green onion, parsley, salt and pepper.

Turn mixture into prepared shell; top with Parmesan. Bake in 425 degree oven for 15 minutes or until edges of filling are set. Remove from oven, and let stand 10 minutes before serving. If desired, top pie with tomato wedges and more Parmesan; return to oven for 3 to 5 minutes, just until warm. Makes 8 servings. (Crust and filling may be made ahead and combined just before baking.)