Egg and Spinach Pie

Pastry for 2-crust 9-inch pie
2 (10-ounce) packages fresh spinach or Swiss chard,
or 2 (10-ounce) packages frozen chopped spinach
1/2 cup chopped onion
2 tablespoons cooking oil
1/2 teaspoon ground nutmeg
9 eggs
1 cup grated Parmesan cheese

On floured surface, roll out half the pastry. Line a 9-inch pie plate with rolled pastry; trim. Wash and chop fresh spinach. In Dutch oven, cook spinach uncovered in a small amount of water until limp. (Or cook frozen spinach according to package directions, omitting salt.) Drain spinach; squeeze out excess liquid. Cook onion in hot oil until tender; stir in nutmeg. Combine 3 of the eggs, cheese, and onion; stir in spinach. Turn into crust. Make 6 wells in spinach mixture; break one of the remaining eggs into each well. Roll out remaining pastry; place over filling, seal, and flute edges. Cut slits to vent steam. Bake at 375 degrees F. for 50 minutes. Let stand 10 minutes before slicing into serving portions.--Hilda Bals, Sunnyvale, Calif.

Serves 6.

[recipe on the back of "Mexican-Style Cheese Strata," clipped from "Better Homes and Gardens"]