JEAN'S SPINACH RICOTTA TART

JEAN'S SPINACH RICOTTA TART\

2 (8 inch) pie crusts, baked
2 (10 oz) pkg frozen chopped spinach (you could use fresh spinach chopped)
1 small onion, minced (1/4 cup)
3 Tbsp butter
1/2 tsp salt
1/4 tsp ground nutmeg
Dash of black pepper
1 (15 oz) container Ricotta cheese
1 c light cream or Half & Half
1/2 c freshly grated Parmesan cheese
3 eggs, slightly beaten

Preheat oven to 350 degrees.  Prepare pie crust and bake following directions for one-crust pie.  Cook spinach following package directions.  Drain in a large strainer, squeeze out liquid by pressing spinach against the sides of the strainer with a wooden spoon.  Set aside.  Saute onion in butter until transparent.  Stir in spinach, salt, nutmeg, and pepper.  In a large mixing bowl, combine Ricotta cheese, cream, Parmesan cheese and eggs.  Mix thoroughly.  Stir in spinach mixture.  Pour into baked pastry shells.  Bake in moderate oven (350 degrees) for 30 to 40 minutes, or until custard is set and top is lightly browned.  Garnish with parsley and cherry tomatoes, if you like.  Serve hot or warm.  Leftovers are delicious cold.  Serves 8