1 baked 9-inch pastry shell
1 12 oz. package of frozen chopped spinach, thawed
1 T. butter
1/3 C. chopped onion
¾ C. half and half
2 large eggs
1 8 oz. container of ricotta cheese
1 t. fresh basil, chopped
Dash nutmeg

Drain the thawed spinach, pressing out all the liquid. Melt the butter. Add onion and cook for 3 min. Add the half and half and heat only until scalded. In a medium bowl, beat the eggs with the basil and pepper. Add the ricotta and beat until blended. Add the hot half and half and spinach, mix well. Pour into baked shell. Sprinkle freshly grated nutmeg on top. Bake at 425 degrees Fahrenheit for 30 minutes.

Back to June 2000