Heat the vegetable oil over medium heat in a large skillet.

Sauté the onion and garlic until translucent, about five minutes. Add the frozen spinach and let it thaw out and the liquid cook off. Set aside to cool.

Mix the ricotta, parmesan, nutmeg, salt and pepper together in a bowl. Mix in the cooled spinach mixture. Taste for seasoning and adjust accordingly.

Turn on the oven to 400 degrees to preheat.

On a floured surface, roll out one of the pie crusts to about 12 inches in diameter and place on a piece of parchment paper on a baking sheet.

Pile the spinach mixture into the center of the crust, and smooth out in a circle, leaving a two inch edge.

Make five indentations and carefully crack the eggs into them.

Place the second pie crust on top and carefully seal the edges by crimping or folding and twisting the edge in as pictured.

Whisk the remaining egg and a splash of water together and brush evenly over the pie crust.

Place it in the oven and immediately turn down the temperature to 350 degrees.

Bake for about 45 minutes or until the crust is golden brown.

Let cool for at least 20 minutes to eat warm or cool to room temperature.