Shelterpalooza....it looks like we are going to keep this sheltering thing going for another month! This is a delicious meal that you can prepare in advance (1-2 days) or you can make and freeze as well. Best to serve with a simple green salad with a champagne vinaigrette. I added some mild Italian sausage (and therefore added less salt). I think anything with sausage is a good thing.
This came to me by way of my sister from a great food author/blogger, DeeDee Dalrymple, from Charlotte. Check out her site - Effortless Entertaining.

I hate to disappoint but I obviously used a store crust from Upper Crust Bakery - tasted great but definitely does not have that homemade look!
Serves 6
Ingredients
1 pre-made pie crust (or make your own!)
3 tablespoon butter
1 medium onion, chopped (about 1 cup)
1 10-oz package of frozen spinach, thawed, and squeezed dry [I used fresh]
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 15-oz container ricotta
8 oz mozzarella, shredded
1 cup shredded Parmesan
3 eggs, beaten
Preparation
Preheat the oven to 350˚. Pre-bake the pie crust for 8 minutes.
Melt butter in a medium skillet.
Add onion and sauté until tender.
Mix in spinach, salt, pepper, and nutmeg.
Sauté until liquid all evaporates, about 3 minutes
In large bow, combine ricotta, mozzarella, and Parmesan cheeses.
Add eggs and spinach mixture.
Blend well.
Spoon mixture into pie crust.
Bake until filling is set and brown on top, about 40 minutes.
Let stand 10 minutes.
Cut pie into wedges and serve.
Looks beautiful and delicious.