Spinach Pies

• 2 unbaked 9-inch frozen pie shells
• 2 Tbsp. butter, melted
• 2 c. minced onion
• 2 (10 oz.) pkg. chopped spinach
• 2 (15 oz.) containers Ricotta cheese
• 4 eggs
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. ground nutmeg
• 1/2 c. grated Parmesan cheese

1. Prick pie shells all over and bake in 400u0b0 oven for 12 to 15 minutes.
2. In large skillet melt butter over medium heat.
3. Add onion and cook until tender.
4. Thaw spinach; drain and squeeze out by hand.
5. Add spinach to onions and cook and toss until all moisture has evaporated.
6. Remove from heat.
7. Mix remaining ingredients in a bowl, then add spinach to cheese and mix until it looks like marble; turn half into each pie shell.
8. Bake at 350u0b0 for 40 to 45 minutes until top is golden and filling is set. Remove from oven and serve warm or cool.
9. (To lighten, use light Ricotta cheese and no butter.)

frozen pie shells, butter, onion, chopped spinach, containers ricotta cheese, eggs, salt, pepper, ground nutmeg, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379988 (may not work)