Preheat oven to 375° Put bottom crust in deep dish pie pan, adjust, and pre-bake bottom crust for 7 minutes.

Assembly: Working in 3 batches, cook spinach in a large pot with 2 inches of boiling water till softened, about 4 minutes. Strain and press out all liquid. I put on gloves and squeezed out the liquid. You want only the spinach, not the juice! This is imperative for this pie's success.

Saute onions in olive oils till soft, about 10 minutes. Remove from heat and mix into spinach.

Fry bacons strips/ bits until slightly crispy. Drain on a paper towel and add to spinach mixture.

Slightly beat 4 eggs in large bowl.  Add in ricotta, parmesan and spinach mixture and combine thoroughly. Add garlic powder, black pepper, and 1 tsp salt. Taste and adjust seasoning as needed.

Transfer spinach mixture to pre-cooked pie crust, spreading evenly. Use a spoon to make 5 hollows in spinach mixture, each one large enough to accommodate an egg. Carefully break an egg  into each one. Sprinkle salt generously on top of each raw egg.

Sprinkle 1/2 cup of Pepper Jack cheese on top of spinach and eggs.

Cover with the top crust of pie dough, crimping edges. Break one egg into a small bowl, beat lightly and brush the egg over the top crust.  You will not use all of the egg.

Bake pie at 375 degrees until crust is a deep golden brown color, about 65 minutes.  Let pie cool 30 minutes before serving. Yum!  Refrigerate leftovers.

Note: This is not a sponsored endorsement. I really use Pillsbury pie crusts because they are consistently delicious.