• 1 ½ pounds fresh spinach, washed
• salt
• black pepper, freshly ground
• ¼ tsp nutmeg, freshly grated
• 2 eggs, beaten
• 3 oz Parmigiano-Reggiano cheese, freshly grated
• 2 sheets of pastry crust
• 8 oz white mushrooms, sliced
• ¼ cup of pignoli (pine nuts)
• 3 Tbs butter
• 4 oz Gorgonzola cheese, cut into small cubes
  

Directions

• Put 2 Tbs butter in a pot and melt over a medium heat.
• Add the spinach to the pot and cook until tender, about 6 minutes.
• Remove and drain the spinach.
• Add 1 Tbs butter to the pot and melt.
• Add the sliced mushrooms and cook until just tender.
• Return the spinach to the pot and season with salt, pepper, and nutmeg.
• Stir in the beaten eggs, pine nuts, Parmigiano-Reggiano, and Gorgonzola cheese.
• Line a 9” flan tin with one sheet of pastry. Press up the edges well.
• Spread the spinach and cheese mixture over the pastry crust.
• Top with the second pastry sheet. Pinch the edges together to seal. Prick the top with a fork.
  

Bake at 400F for 35 minutes, until golden brown.