Spinah & Ricotta Puff Pie

1 lb. Spinach, stalks removed and well washed (I just use frozen, chopped spinach)
12 oz. Ricotta cheese
1 TB grated Parmesan or Cheddar cheese
pinch of nutmeg
1 egg (optional)
8 oz. Ready made puff pastry (fresh or frozen and thawed)
1 egg, beaten, for brushing
salt & pepper to taste

Steam the spinach, or cook in a saucepan with just the water clinging to the leaves after washing, for about 3 minutes until wilted. Drain well.

Mix the spinach, ricotta, Parmesan or Cheddar, salt and pepper, nutmeg and egg (if using) in a bowl until evenly blended. Spoon the filling into a lightly buttered 9 inch pie plate.

Dampen the rim of the pie plate with water. Roll out the pastry on a lightly floured surface and use to cover the pie, trimming off the surplus. Press the pastry rim with a fork and prick the middle in several places with a fork. Brush the pastry with beaten egg. Bake in a preheated oven at 375 degrees F for 35-40 minutes, or until golden brown.

Let cool for 10 minutes before serving.