SPINACH RICOTTA PIE

• 1 frozen pie crust  at room temperature
• 1 teaspoon all purpose flour
• 3 tablespoons butter
• 1 medium onion, chopped
• 1 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry
• teaspoon salt and pepper
• ground nutmeg
• 1 16-0z. container Maplebrook Farm ricotta cheese
• 8 ounce Maplebrook mozzarella cheese, grated
• 1 cup grated Organic Valley parmesan cheese
• 3 large eggs, beaten to blend

Preheat oven to 350. 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.

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