Herbed Ricotta Tart

The original recipe used onions rather than spinach, but it came out very...um...oniony. We agreed that spinach would be a better key ingredient. This probably changes a bit of the nutritional information, but not too drastically.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1988585

Yield: 6 servings (serving size: 1 wedge)
Ingredients
* 1 (11-ounce) can refrigerated pizza crust dough
* Cooking spray
* 2 cups chopped fresh spinach
* 1 1/3 cups part-skim ricotta cheese
* 1/2 cup thinly sliced fresh chives
* 2 tablespoons minced fresh dill
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2 large eggs, lightly beaten
* 1 large egg white, lightly beaten
* 2 tablespoons finely grated fresh Parmigiano-Reggiano cheese
Preparation
1. Preheat oven to 375°.
2. Unroll dough, and press into bottom and up sides of a 9-inch round removable-bottom tart pan coated with cooking spray.
3. Combine spinach, ricotta cheese, sliced fresh chives, minced fresh dill, salt, freshly ground black pepper, eggs, and egg white. Pour mixture into prepared crust; sprinkle mixture with Parmigiano-Reggiano. Bake at 375° for 35 minutes or until center is set. Let stand 5 minutes. Cut into 6 wedges.
Nutritional Information
Calories: 259
Fat: 8.4g (sat 3.5g,mono 2.1g,poly 0.4g)
Protein: 14.9g
Carbohydrate: 30.4g
Fiber: 1.7g
Cholesterol: 89mg
Iron: 2.5mg
Sodium: 673mg
Calcium: 206mg