Preheat your oven to 375°F (190°C) to ensure a perfectly baked crust and warm filling.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent.

Add 2 cloves of minced garlic to the skillet and cook for an additional minute until aromatic.

Gradually add 4 cups of washed and chopped fresh spinach, stirring continuously for about 3 to 4 minutes until wilted.

In a large mixing bowl, combine 1 cup of ricotta cheese, 1 cup of crumbled feta cheese, and ½ cup of grated Parmesan cheese with 2 large eggs. Mix until well blended.

Fold the cooled spinach and onion mixture into the cheese mixture. Add ¼ teaspoon of nutmeg, salt, and pepper to taste, and 1 tablespoon of fresh or 1 teaspoon of dried dill. Mix until combined.

Roll out the pre-made 9-inch pie crust and fit it into a pie dish, pressing down to eliminate air bubbles.

Spoon the spinach and cheese filling into the prepared pie crust, spreading it evenly.

Roll out a second pie crust and place it over the filling. Crimp the edges to seal and cut slits in the top crust for steam to escape.

Beat 1 egg and brush it over the top of the pie for a golden finish.

Bake in the preheated oven for 35 to 40 minutes, until the crust is golden brown and the filling is set.

Remove from the oven and let cool for about 10 minutes before serving.