2 pkg. (10oz.) frozen chopped spinach
3 T. butter or margerine
1 small onion, chopped
1/4 lb. mushrooms, sliced
4 eggs
1/4 C. fine dry bread crumbs
1 can (10 3/4 oz.) condensed cream or mushroom soup
1/4 C. grated parmesan cheese
1/8 tsp. each pepper, dry basil and oregano.
1. Place spinanch in wire strainer. Rinse under hot water to thaw.
2. Press out all water. In a fry pan, over med. heat, saute onions, mushrooms in butter.
3. Stir till onion is limp.
4. In a bowl, beat eggs with fork. Then stir in mushroom soup, bread crumbs, 2T. of the cheese, pepper, basil, oregano, drained spinach and onion mixture till blended.
5. Turn into a well greased 9 inch square pan. Sprinkle with rest of cheese.
6. Bake, uncovered in a 350 degree oven for 35 min. or till set when lightly touched. Cool slightly, then cover and refrigerate.
7. Cut into 1 inch squares and serve cold. Or reheat in 350 degree oven for 10-12 min.
Makes about 7 dozen
