serves 6
If you double the recipe you can bake in a 9 X 13 pan and serve 12- 15 people

Ingredients:
9 inch round pie plate
1 pound fresh spinach cleaned and chopped
1 cup bread crumbs
1 cup Parmesan cheese
1/2 stick  butter, softened
3 egg replacers (EnerG is a wonderful brand - works well)
1 1/2 cups ricotta cheese- whole milk
1/4 cup sour cream
1 tablespoon dried basil
grated fresh nutmeg
salt and pepper to taste

Directions:
Preheat oven to 350 degrees.

In a large skillet place spinach and 1/2 cup of water.  Cover and steam until it wilts.  Drain spinach and put aside.

Crust:
In another bowl, mix, bread crumbs, 1/4 cup parmesan and butter.  Press crumb mixture into an even layer of 9 inch pie plate and chill in freezer for 15 minutes

In large bowl, beat egg replacers, ricotta cheese, sour cream, 1/2 cup parmesan, basil, nutmeg, salt and pepper. 
Once mixed well, add spinach and mix well again.  Pour mixture into chilled crust.  Top with remaining parmesan cheese and bake for 45 minutes or until firm. 

Cool to room temperature and serve.