So this is my variation of spinach pie. I use a deep dish pie crust, so the filling may be more than will fit in a standard pie pan. If you're using a smaller one omit the additional squash or zucchini. This is hearty, but not really heavy.
Pre-bake Recipe #20984, or other crust in a pie pan for about 10 minutes at 350°F.
Squeeze all moisture out of frozen spinach, and combine with cheddar, grated onion, shredded zucchini or squash, bread crumbs and seasonings.
Remove crust and add filling ingredients. If desired, add a top crust and poke holes in top to allow moisture out. If using top crust you may want to use a light egg wash (beaten egg or egg white) and lightly coat the top of the pie with a brush.
Bake pie in oven for about 40 minutes or until top crust is golden and filling is set and cooked through.