Erin's Spinach and Parmesean Pie

Erin made a spinach parmesean pie using a recipe adapted from Emeril Lagasse:

Ingredients

1 frozen pie crust
1 teaspoon unsalted butter
3 tablespoons olive oil
1/4 cup chopped pancetta or bacon
1/2 cup finely chopped yellow onions
1 1/2 teaspoons minced garlic
2 boxes frozen spinach-thawed and squeezed
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch grated cinnamon
1 large egg, beaten
1 1/2 cups grated Parmesan

Directions:

1. Precook the pie crust as directed. Set aside.
2. To make the filling, heat the oil in a large skillet over medium-high heat. Add the pancetta and cook until just crisp, about 2 minutes. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the spinach, salt, pepper, and cinnamon, mix well, and cook, stirring, for 2 minutes. Remove from the heat. Add the egg and cheese, and mix well. Let cool.
3. Fill the crust with the cooled spinach mixture. Bake until the crust is golden and the filling is set, about 40 minutes. Can be made the night before and kept in the refrigerator to be baked the next day.
4. Remove from the oven and let rest for 5 minutes before serving.