2 pkg. frozen chopped spinach
1 sm. onion, chopped
4 eggs
1 can cream of mushroom soup
1/8 tsp. pepper
1/8 tsp. oregano, crushed
3 tbsp. butter
1/4 lb. fresh mushrooms, sliced
1/4 c. fine, dry bread crumbs
1/4 c. grated Parmesan cheese
1/8 tsp. basil

Thaw spinach. Press out all liquid and set aside. Melt butter in fry pan over medium heat. Add onion and mushrooms. Cook, stirring until onion is limp. Beat eggs. Stir in bread crumbs, mushroom soup, 2 tablespoons cheese, pepper, basil and oregano, drained spinach and onion mixture. Blend well.

Turn into a well greased 9 inch square pan. Sprinkle with remaining cheese. Bake uncovered at 325 degrees for 35 minutes or until set when lightly touched. Cool, cover and refrigerate. Cut into squares. Serve cold or reheat for 10-15 minutes. Cut when cold. Makes 40 squares.