Spinach Ricotta Pie

I pulled this recipe from The Moosewood Cookbook, which was a Christmas gift from my Uncle Chalo many years ago when he was at Tenspeed Press in Berkeley. I LOVE this cookbook. Thank you, Chalo!!

Crust:
6 tbs butter, cut into small pieces
1 1/2 cups flour
4 tbs cold milk

The Filling:
1 tbs of butter
1 cup minced onion
1 lb spinach, stemmed and chopped
1/2 tsp salt
1 tsp fresh chopped basil
1 lb ricotta cheese
3 beaten eggs
3 tbs flour
1/2 cup grated sharp cheddar
a dash of nutmeg
salt and pepper to taste

To make crust:
Use a pastry cutter or two forks to cut together the butter and flour until the mixture is uniformly blended and resembles coarse cornmeal. Add the milk to hold the dough together. Roll out the dough and form a crust in a 9 or 10-inch pie pan. Set aside. Preheat oven to 375 degrees.

To make filling:
Melt butter in skillet, add onion and saute for 5 minutes. Add spinach, salt, pepper, basil, and stir over medium-high heat until the spinach is wilted. Remove from heat. Combine all filling ingredients in a bowl and mix well. Spread into the unbaked pie shell. Bake 45 minutes. Serve hot or warm. Daniel and I like to splash a little Tapatio or Tabasco over it. Scrumptious!