CRUST:

1 pkg. Pepperidge Farm patty shells, thawed about 30 minutes

FILLING:

1 pkg. frozen chopped spinach
2 tbsp. chopped green onions
6 eggs
2 tbsp. chopped parsley
1 c. shredded sharp Cheddar cheese
1/4 c. Parmesan cheese
Parmesan cheese to sprinkle on top
Salt and pepper to taste

CRUST: After patty shells are thawed out, put them in a circle and roll out for crust. Place in a quiche or pie pan.

FILLING: Beat all ingredients together with electric mixer except spinach. Mix until cream cheese is fairly well blended. Fold in drained spinach. Pour into shell. Sprinkle Parmesan on top. Bake 25-30 minutes in 400 degree oven until knife inserted comes out clean and crust is browned. Serve a fruit salad with it.