Ingredients:
Pastry:
1/2 cup shortening
1 1/4 cup flour
3-4 tablespoons ice water

Filling:
1 small/medium onion
1 pkg. frozen chopped spinach, defrosted
olive oil
15 oz. ricotta cheese
1/4 cup grated parmesan cheese
1 egg
1/4 tsp nutmeg
salt and pepper to taste

Preparation:
1.  Chill shortening in refrigerator. This prevents the crust from getting oily.
2. Using either two knives or a fork, cut the shortening into the flour and salt until shortening is in tiny pieces, smaller than a pea. Add ice water one tablespoon at a time and form dough into a ball with hands. Try to handle the dough as little as possible. Let the dough rest, wrapped in plastic wrap, in the refrigerator for 15 minutes.
3. Roll out on a floured surface, beginning with one rolling pin stroke and then turn dough over and rotate a quarter turn. This keeps the dough relatively round. Continue rolling in one direction only until dough is too big to turn and then continue to roll out with strokes that begin in the centre and move outward.
4. When the dough is the right size for your pie plate, make sure its surface is floured. Fold it in half and then in half again the other way.  Place the point of the triangle in the centre of the pie plate and unfold gently. Press dough onto plate and trim excess from edge. Press dough into the pie plate edge with fork tines, making a design the entire way around the pie. Take fork and prick crust in several places, which helps the crust from puffing up when you bake it without the filling. Place a piece of waxed paper over the dough and then weight the pie crust with pastry weights or dried beans.
5. Bake pastry for 12-18 minutes at 175C (350F) degrees. Cool.
6. While pastry is baking, chop onion and saute on medium heat until translucent. Squeeze water out of defrosted spinach and saute with onion. Mix cheeses and egg. Add onion and spinach and stir well . Add nutmeg and salt and pepper.
7. Stir well and pour in pastry crust, making filling fairly level.
8. Bake on 350 for 35 to 45 minutes or until set.