CRUST:

1 c. all-purpose unbleached flour
1 c. whole wheat flour
3/4 c. Promise butter
5-6 tbsp. cold water

FILLING:

1 pkg. dry onion soup mix
1 (4 oz.) pkg. shredded Mozzarella cheese (reserve 1 tbsp.)
1 (4 oz.) pkg. shredded Cheddar cheese (reserve 1 tbsp.)
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 carton Egg Beaters, thawed
5 sliced mushrooms
2 tsp. American Heart Association herb mixture
5 mushroom caps

CRUST: In a large mixing bowl, sift together the 2 flours until well blended. Cut butter into the flour with a pastry cutter until mixture forms small beads. Make a well in the center of the flour mixture, and pour water into the center of the well. Stir flour mixture into the water until mixture forms dough. Roll dough out on a floured surface and place into ungreased pie pan. Crimp edges.

FILLING: Sprinkle pie crust with onion soup mix, and the shredded cheeses. In a medium bowl, blend the thawed spinach, Egg Beaters, mushrooms, and herb mixture. When well blended, pour into pie crust. Garnish top with mushroom caps, and remaining shredded cheese. Bake in oven at 350 degrees for 30-45 minutes. After baking, let sit for 5 minutes before serving. Enjoy!