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

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

2. Bake in hot oven, 400 degrees for 5 minutes; remove paper and rice to let pastry brown about 6 to 8 minutes longer. Remove to wire rack.

3. Cook spinach following package directions. Drain in a large strainer; squeeze out liquid by pressing spinach against the sides of the strainer with a wooden spoon; set aside.

4. Saute onion in butter until transparent. Stir in spinach, salt, nutmeg and pepper.

5. In a large mixing bowl combine Ricotta cheese, cream, Parmesan cheese and eggs; mix thoroughly. Stir in spinach mixture.

6. Pour into baked pastry shell. Bake in a moderate oven (350 degrees) 50 minutes or until custard is set and top is lightly browned. Garnish with parsley and cherry tomatoes, if you wish. Serve hot or warm with a tossed salad and a square of corn bread.