1 package rolled pie crust, at room temperature
3 tbls. butter
1 medium onion, finely chopped
2 bunches fresh spinach, washed well
½ tsp sea salt
½ tsp pepper
¼ tsp nutmeg
16 oz. ricotta cheee
8 oz. grated mozzarella cheese
1 cup grated Pecorino Romano cheese
4 large eggs, 1 separated
Recipe by Chef Trish Wesevich
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