1. Rinse
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.
2. Heat
the oil in a medium saucepan. Add the onions and garlic sauté until
transparent. Add the spinach, thyme, salt and pepper. Heat until
all the
water has evaporated. Set aside to cool.
3. Beat
the eggs in a large bowl. Add the milk, Swiss cheese, spinach mixture
and Romano cheese. Stir until blended. Set aside.
4. Fold
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.
Pour
the spinach mixture into the pie crust. Bake in a preheated 350º
F oven for
45 minutes or until golden.
