1 pie crust dough (search out blog for a great homemade one!)
1 1/2 lbs fresh spinach
8oz cream cheese or ricotta
salt and freshly ground pepper
1/4 tsp freshly grated nutmeg
1/4 cup cheddar or parmesan cheese, or a mixture
Pre-heat oven to 400. Roll out pastry and use it to line a greased 8inch pie dish. Prick the base all over with a fork. Bake for 10 minutes. While the pastry is baking separate one of the egs and whisl the white with a fork. Take the pastry out of the oven. Pour the whisked egg white into the base, swish it around until its covered, put any extra back in the bowl/, then pop the pastry back into the oven for a few minutes to set the egg white. This will stop the pastry from going soggy when you put in the filing. For the filling. For the filling chop spinach roughly and remove coarse stems. Wash it thoroughly, place in a saucepan with a lid (don't add any extra water!), and steam the spinach for 5 minutes. Press steamed spinach against steamer or colander to remove excess liquid. Beat the soft cheese into the remaining eggs and the yolf from the third. Add salt, pepper, nutmeg, the spinach, and half the hard cheese. Pour into pastry shell. Sprinkle the remaining hard cheese over the top. Bake the 30 minutes or until set.