Plain pastry
2 (10 oz.) pkgs. frozen chopped spinach
2 beaten eggs
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 c. all-purpose flour
1 tbsp. prepared horseradish
1 tsp. prepared mustard
1 c. shredded American cheese (4 oz.)
2 tbsp. chopped pimiento

Prepare plain pastry for a single-crust pie. Prick bottom and sides well with fork. Bake at 450 degrees for 10 to 12 minutes. Remove from oven; reduce oven temperature to 350 degrees.

Cook spinach according to package directions, except omit salt. Drain well, pressing out excess water. Combine eggs, mushroom soup, flour, horseradish and mustard; stir in drained spinach. Spoon spinach mixture over. Bake, uncovered, at 350 degrees for 45 minutes. Combine cheese and pimiento; sprinkle over pie. Bake 2 to 3 minutes longer. Let stand 5 minutes. Makes 6 servings.