Instructions: Fit piecrusts into 2 (9-inch) pieplates; fold edges under, and crimp. Line each with aluminum foil, and fill with pie weights or dried beans. Bake at 425 degrees for 10 minutes. Remove foil and weights; cool.

Brush cooled pastry shells evenly with mustard. Drain spinach well, pressing between layers of paper towels.

Melt 2 tablespoons butter in a large skillet over medium heat. Add green onions; saute 2 minutes or until tender. Add spinach; cook 2 minutes. Remove from heat. Stir in ricotta and next 5 ingredients.

Pour evenly into pastry shells. Sprinkle with shredded cheeses. Dot with remaining 2 tablespoons butter.

Bake at 375 degrees for 40 to 45 minutes or until set, shielding with aluminum foil to prevent excessive browning, if necessary. Let stand 10 to 15 minutes before serving.

This recipe yields 12 to 15 servings.

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