Pastry for 2 crust 9 inch pie
1 (10 to 12 oz.) pkg. frozen chopped spinach, thawed
2 c. ricotta cheese
1/4 lb. fresh mushrooms, chopped
1/2 c. each shredded Swiss, Parmesan, and Mozzarella cheese
1/4 lb. thinly sliced pepperoni
2 garlic cloves, chopped
2 tsp. prepared mustard
1/4 tsp. oregano leaves
1/4 tsp. salt
Dash of pepper
1 egg

Prepare pastry. Drain spinach; press out as much moisture as possible. In a bowl combine spinach, ricotta cheese, mushrooms, Swiss cheese, Parmesan cheese, Mozzarella, pepperoni, garlic, mustard, oregano, salt, and pepper. Stir in egg. Use pastry to line a 9 inch pie pan. Spread filling in pastry. Roll out remaining pastry for top crust; place on filling. Bake at 425 degrees for approximately 25 minutes or until crust is browned. Serve with hot tomato sauce and salad.