Directions:

1. Combine flour and butter in large bowl. Use fork or pastry cutter to cut butter into flour until it resembles wet sand. Add nutmeg. Stir. Add sour cream and stir gently. If crust can be pressed into a disk without falling apart it is ready. If mixture is dry, add water a tablespoon at a time until it can be pressed into a disk. Wrap in plastic and chill for 20 minutes.
2. Crack eggs into large bowl.
3. Drain thawed spinach into strainer. Press spinach into strainer to remove excess water. Combine eggs. Whisk.
4. Add ricotta and gouda cheese. Season with salt and pepper.
5. Preheat oven to 375°
6. Roll out dough into 10-inch circle with rolling pin. Transfer into 8-inch pie tin. Press edges with fork. Dock crust bottom and sides with fork.
7. To blind bake, cover with sheet of parchment and add pie weights or dried beans to center. Bake on sheet pan for 8-10 minutes.
8. Remove parchment and pie weights. Set aside.
9. Pour marinara sauce on bottom of blind baked crust.
10. Pour in egg and spinach mixture.
11. Bake uncovered for 30-35 minutes or until center is just set and no longer jiggles.
12. Cool slightly before cutting. Enjoy!