the spinach under cold water and chop. Place in a steamer and cook
until wilted. Squeeze out all the water from the spinach. Set aside.
the oil in a medium saucepan. Add the onions and garlic sauté until
transparent. Add the spinach, thyme, salt and pepper. Heat until
water has evaporated. Set aside to cool.
the eggs in a large bowl. Add the milk, Swiss cheese, spinach mixture
and Romano cheese. Stir until blended. Set aside.
the pastry shell in half and lay it in a 9 inch pie pan. Unfold it
and fit it into
the pan without stretching it. Depress the edges of the pastry
with a fork.
the spinach mixture into the pie crust. Bake in a preheated 350º
F oven for
45 minutes or until golden.