Line a pie tin with pastry dough, fluting the edges. Prick the bottom with a fork, cover with wax paper, fill with dried beans, and bake at 450 for about 15 minutes until the dough sets without browning. Allow to cool. Cook spinach with butter, salt, and pepper to taste. Drain thoroughly and then add ricotta cheese with beaten egg, grated Parmesan, cream, and nutmeg to taste. Spread mixture in pastry shell and bake at 375 F for 30 minutes, or until the crust is brown and the cheese custard mixture has set.{$7e}(Original recipe for 4)
