1 pkg. (10 oz.) frozen chopped spinach
1 1/2 c. creamed cottage cheese
1/3 c. green onion, sliced
2 tbsp. butter
2 tsp. instant chicken bouillon
1/4 tsp. pepper
Dash anise seed (if desired)
1 pkg. (11 oz.) pie crust mix or your own recipe
3 eggs, beaten
2 tbsp. grated Parmesan cheese
1 tsp. water

Place spinach in a 2 quart casserole. Cover tightly and microwave on high (100%) 4 minutes, break up and stir. Cover and microwave until spinach is hot, 1 to 2 minutes longer, drain. Stir in onions, butter, bouillon, pepper, and anise seed.

Prepare pastry for 9 inch two crust pie. Reserve one tablespoon of the eggs. Stir remaining eggs, cottage cheese, and Parmesan cheese into spinach mixture. turn into pastry-lined pie plate. Cover with top crust that has slits cut in it, seal, and flute. Mix water and reserved egg, brush over pastry. Microwave uncovered on medium-high (70%) 6 minutes. Rotate pie plate 1/2 turn. Microwave until filling is hot and pastry looks dry and flaky, 6 to 8 minutes longer.

Transfer pie to conventional oven. Do not preheat. Bake at 450 degrees until is brown and flaky, about 15 minutes.