Mediterranean Ricotta, Feta and Spinach Pie

1 bag (10 oz) fresh spinach, cooked per package directions
1 Tbsp dried whole wheat bread crumbs (leave off for Phase I)
1 cup reduced fat ricotta cheese
3 lg eggs
1/2 cup fat-free half and half
1/3 cup crumbled feta cheese
3/4 tsp minced garlic
1/2 tsp salt
1/4 tsp ground black pepper
pinch of grated fresh nutmeg (or dried type)

Preheat oven to 350F. Cool the spinach, then lightly squeeze out the excess liquid, coarsely chop. Lightly coat a 9″ pie dish with cooking spray. If using bread crumbs, sprinkle with those to coat. With wooden spoon, beat together all the remaining ingredients, stir in the spinach, Pour into prepared dish, smooth top, bake 35 min or until top is lightly puffed and slightly rounded (the center may be slightly lowered). Let the pie stand for 5 minutes. Cut into 8 wedges. 8 servings. Per serving, 74 cal, 5gr pro, 4g carb, 4 gr fat, 2 gr sat fat, 88mg chol, 1 gr fiber, 304 mg sodium. (from Prevention magazine)