8 oz. uncooked spaghetti or linguini
6 tbsp. melted butter
1/2 c. Parmesan cheese
2 eggs, well beaten

Cook spaghetti "al dente". Drain. Combine remaining ingredients. Mix well. Press into bottom and sides of a 10 inch pie plate. (Will stick together when cool.) Set aside.

FILLING:

1 (10 oz.) pkg. frozen chopped spinach, thaw, drain well
1 c. cottage cheese
3/4 c. Ricotta cheese
1/2 c. chopped onion
2 tbsp. Parmesan cheese
1 clove garlic, minced
1/2 lb. fresh mushrooms, sliced
1 c. milk
3 tbsp. flour
1/2 tsp. parsley
1/2 tsp. Tabasco sauce
1/2 tsp. dill weed

In medium bowl, combine spinach, cheeses, onion, garlic, dill, parsley, Tabasco, flour and 1 tablespoon Parmesan. Mix.

In saucepan cook 1 minute, low heat. Raise heat to medium high, add milk gradually. Stir constantly until thick and bubbly.

Line spaghetti crust with sliced mushrooms. Spread spinach sauce over mushrooms. Sprinkle with 1 tablespoon Parmesan.

Bake 350 degrees 10 minutes. Cover with foil, bake 20 minutes more (may need more time). Let cool awhile to set. Cut in wedges.