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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 25 |
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Ingredients:
1 large onion, chopped |
3 tablespoon(s) butter |
2 10-ounce package(s) frozen chopped spinach, thawed and squeezed dry |
1 10 3/4-ounce can(s) condensed cream of mushroom soup, undiluted |
4 eggs, lightly beaten |
1 cup(s) sliced fresh mushrooms |
1/4 cup(s) dried bread crumbs |
1/4 cup(s) crumbled feta cheese |
1/8 teaspoon(s) dried oregano |
1/8 teaspoon(s) dried basil |
dash ground nutmeg |
salt and pepper to taste |
2 tablespoon(s) grated parmesan cheese |
Directions:
1. • In a large skillet, saute onion in butter. Add the spinach, soup, eggs, mushrooms, crumbs, feta cheese, oregano, basil, nutmeg, salt and pepper. Spoon into a greased 9-in. square baking pan. Sprinkle with Parmesan cheese.
2. • Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted near the center comes out clean. Cut into 1-in. squares. Yield: about 6-1/2 dozen.
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