Double Crust Spinach Pie

Yield: 6 servings

Pastry for two 9" crusts
8 ounces bacon, cut in 1" pieces
1 tablespoon butter or margarine
2 onion,s minced
2 tablespoons all-purpose flour
1 cup milk
3 eggs
1 pound fresh spinach or ½ package frozen, cooked and chopped
¾ cup cottage cheese
½ cup grated Parmesan cheese
salt and pepper to taste
1/8 teaspoon nutmeg
4 drops hot pepper sauce
1 egg beaten with 1 tablespoon water

Prepare the pastry as directed and chill the dough.

Preheat the oven to 350 degrees.

In a large skillet or in the microwave, cook the bacon until crisp. Drain on paper towels.
In a large saucepan melt the butter and sauté the onion over medium heat until softened, about 5 minutes. Stir in the flour and mix it well with the onions. Add the milk. Cook and stir until thickened. Cool slightly. Beat the eggs one at a time with a whisk or a wooden spoon. Place the cooked spinach in a sieve and press down to drain well. Add it to the saucepan along with the bacon, cottage cheese and Parmesan cheese. Stir in salt, pepper, nutmeg and hot sauce to taste.

Roll out half of the pastry 1/8" thick and line a 9" pie plate. Spoon in the filling. Roll out the remaining pastry and place it over the filling. Seal top and bottom crusts, crimp the edges and cut slits for steam to escape. For a shiny crust, brush the top with the egg water mixture. Bake at 350 degrees for 45 to 60 minutes or until the crust is golden.