2 (10 oz.) pkgs. frozen chopped spinach
2 beaten eggs
1 can condensed cream of mushroom soup
1/4 c. all-purpose flour
1 tsp. prepared mustard
1 tbsp. prepared horseradish
1 (15 oz.) can corned beef hash
1 (9 inch) baked pastry shell
1 c. (4 oz.) shredded cheese
2 tbsp. chopped pimiento

Cook spinach according to package directions except omit salt. Drain spinach very well, pressing out excess water.

Combine eggs, flour, mustard and horseradish; stir in spinach. Spread hash in baked shell; spoon spinach mixture over. Bake at 350 degrees for 45 minutes.

Combine cheese and pimiento; sprinkle atop pie. Bake 2-3 minutes. Let stand 5 minutes. Serves 6.