Preparation

• Preheat oven to 350. Cook the frozen spinach according to package directions.
• If using fresh spinach, wash it, remove the stems and cook with just as much water as will cling to the leaves.
• Cool and drain the spinach well; squeeze dry to remove excess juice.
• Combine with eggs, grated Parmesan, nutmeg, seasoned salt, and ricotta cheese.
• Rub a 10-inch pie pan with olive oil and spread the spinach mixture evenly around the pan.
• Top with pine nuts. Bake for 20 minutes. Serves 6 to 8
• Great as an appetizer, side dish, or entree.