Cream cheese pastry (recipe follows)
2 pkgs. frozen chopped spinach, cooked and drained, squeeze dry
1-2 (4 oz.) cans chopped mushrooms, drained
1 c. sliced onion
2 eggs, beaten
2 tbsp. parsley
1 tsp. dill weed
1 tsp. salt
1/4 tsp. pepper
1 c. sour cream
4 oz. Feta cheese, crumbled

Line a 9-inch pie pan with cream cheese pastry. Combine remaining ingredients and mix well. Pour into pie shell. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 30-40 minutes longer or until done.

Place foil ring around pie crust for last 15 minutes to prevent excess browning, if needed. Makes 6 main dish servings or 8 appetizer servings.

CREAM CHEESE PASTRY:

3/4 c. flour
1/2 tsp. salt
4 oz. cream cheese, softened
1/2 c. butter, softened

Stir salt into flour. Cut in cream cheese and butter as for pit crust. Roll out on lightly floured surface for 9-inch pie plate. Trim and flute edge.