So I tweaked the recipe a bit. The bacala, about 1 lb. I cooked with 2 finely chopped cloves of garlic, olive oil, salt and pepper until all of the moisture was out. Then I added the 1/4 cup of dried kalamata olives and the lemon zest of one lemon. Took it off the burner and let cool. Put the 3 packages of spinach in the same pan and also cooked out the water while adding fresh nutmeg, salt, pepper and chili peppers to taste. Once cooled I mixed the spinach with the bacala and olives and added 1/2 cup of parmigiano reggiano, added juice from one small lemon and one beaten egg. Mix all together and put equal amounts in blind baked pie shells. topped with a mixture of breadcrumb, olive oil, salt and pepper. Baked until breadcrumb's were toasted.
I had an extra pie crust so through together a quick quiche, Smoked salmon diced, 1/4 cup of diced white onion. 1/4 cup of chopped mushrooms, teaspoon of oregano, 3 eggs beaten , 1/4 cup heavy cream, 1/2 cup parmigiano. Mix fill shell and bake until firm at 350.