a little of each

Ingredients

1 refrigerated piecrust

1 tsp flour

3 Tbl butter

I medium onion, chopped

1 (10 oz) package frozen spinach, thawed

salt and pepper

¼ tsp nutmeg

1 (15 oz) container ricotta cheese

8 oz mozzarella, shredded

1 cup parmesan cheese, grated

3 eggs, beaten

Directions

Preheat the oven to 350 degrees. Unfold the piecrust, sprinkle with flour and place flour-side down in a 9-inch ceramic dish. Melt the butter over medium heat; add onion and sauté until tender, about eight minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid is evaporated, about three minutes. Combine the ricotta, mozzarella and Parmesan in a large bowl. Mix in the eggs. Add the spinach mixture and blend well. Spoon into the piecrust. Bake for about 40 minutes, or until center is set and top is brown. Let cool for ten minutes before cutting into wedges and serving.