Ingredients

• 1 tablespoon butter
• 1 onion, chopped
• 1 10-ounce package frozen chopped spinach, thawed, drained well
• 1 9-inch refrigerated ready piecrust (1/2 box)
• 1 teaspoon all purpose flour
• 1/2 cup (about 2 ounces) grated Monterey Jack
• 1/2 cup (about 2 ounces) grated Parmesan
• 4 eggs (the original recipe calls for 4, but I add 5)
• 1/2 cup lowfat cottage cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon dried dillweed