- 1 refrigerated pie crust (half of 15-ounce package), room temperature
- 1 teaspoon all purpose flour
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 15-ounce container ricotta cheese
- 8 ounce mozzarella cheese, grated
- 1 cup grated Parmesan cheese
- 3 large eggs, beaten to blend
- Preheat oven to 350°F. Unfold pie crust. Press out fold lines; if crust cracks, wet fingers and push edges together to seal. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass or ceramic pie dish. Fold edge under and crimp decoratively.
- Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes.
- Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well.
- Spoon cheese mixture into pie crust. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.