Sauté the onion and garlic in the 2 Tbsp. of olive oil until soft and translucent, then add the spinach and cook for just a few minutes until wilted. Let cool slightly. Then use your hands to squeeze out as much of the liquid as possible and chop.
In a bowl, mix the add three of the eggs and whisk slightly, add in the ricotta, parmesan, spinach, parsley, nutmeg, salt and pepper to taste
Line a lightly greased pie dish or 8 inch spring form pan with one of the pie crust, fill with the spinach mixture.
Make 4-5 small indentations in the filling using the back of a spoon and crack one egg into each one- don’t stir. These will bake whole inside the pie
Cover with second crust, seal the edges, and cut a few small slits on the top. brush with egg wash .
, Bake in a 375 degree preheated oven for 45-55 minutes, or until golden brown and the filling is set
Let cool slightly before slicing.
