plain pastry pie crust
2-10 oz. pkg. frozen chopped spinach
2 beaten eggs
1-10 3/4 oz. can be condensed cream of mushroom soup
1/4 c. all-purpose flour
1 tbsp. prepared horseradish
1 tsp. prepared mustard
1-15 oz. can corned beef hash
1 c. shredded American cheese (4 ounces)
2 tbsp. chopped pimiento

Prepare plain pastry for a single crust pie. Prick bottom and sides well with fork.

Bake at 450°F for 10 to 12 minutes. Remove from oven; reduce oven temp. to 350°F.

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.

Spread hash in baked pastry shell, spoon spinach mixture over.

Bake uncovered, at 350°F for 45 minutes. Combine cheese and pimiento; sprinkle over pie. bake 2 to 3 minutes longer. let stand 5 minutes.

Makes 6 servings.