If using fresh spinach, quickly saute in hot pan until wilted.
Sauté onion in butter. Combine with wild rice, turkey, parsley, spinach, salt, pepper and cheese. Add eggs and evaporated milk. Mix well.
Pour the filling into the prepared pie crust. Bake for 10 minutes.
Reduce heat to 325 degrees and continue baking for 30 minutes, until knife inserted near the center comes out clean. Cover with foil if it’s browning too much on top. Let stand 15 minutes before slicing. Serve with a dollop of sour cream, if desired.