Total Time
50mins
Prep 10 mins
Cook 40 mins

This is a yummy dish, good for a light family dinner when served with a salad, or as a pitch in dish. This recipe was donated to our Temple cookbook by Marilyn, a wonderful lady and excellent cook. I added a few shortcuts and deveoped the two-step preparation.

Ingredients Nutrition

Directions

  1. Squeeze water from Spinach.
  2. Place Spinach in a greased 9" Pie Plate.
  3. Add Onions, Mushrooms and Cheese.
  4. *Note:recipe can be prepared to this point, then refrigerated for completion later in the day
  5. In a bowl, beat Eggs, then add Bisquick, salt and Pepper.
  6. Add milk gradually.
  7. Pour over Spinach.
  8. Bake at 400 degrees F for 40 minutes.
Most Helpful

Easy and delicious. I used 16 oz of frozen spinach because that was what I had. I found the onion stayed a little too crispy, so I would probably soften it in the microwave next time. I used light cheddar instead of mozzarella, and used egg substitute. I thought it was wonderful, my husband liked it, my 11 yo daughter liked it, and the 9 yo picked it apart and ate the cheesy eggy bits. Ah, well.

Chef MB October 14, 2008

Overall, this was a good recipe, very fun to make. Next time I will make less crust, because it towered over the spinach. I used dried onions and it was fine. I also will add some seasonings next time, because it was somewhat bland-tasting.

Zanna_409104061 October 13, 2003

Wonderful! I make a variety of impossible pies, and this is my favorite so far. I substituted marinated artichokes for the mushrooms with great results. I also sprinkled some freshly grated nutmeg on top of the ingredients before pouring the liquid mix on. The taste reminds me a lot of a middle-eastern, individual spinach pie, minus the crust. But with way the mozzerella bakes up golden and crusty, I didn't miss it!

Miss_Elaine March 25, 2010