1/4 cup butter
1 cup all-purpose flour
1 1/2 cups white sugar
2 eggs, beaten
1/2 teaspoon salt
6 leaves spinach leaves
1 teaspoon water
1 (8 ounce) can diced tomatoes with green chile peppers
1/3 cup white wine
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4 ounce) can Italian-style cream of mushroom soup
2 tablespoons ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine butter, flour, sugar, eggs and salt. Cook over medium heat, stirring occasionally, for 1 minute; transfer to a small bowl.
Mix tomatoes with green chile peppers, wine, tomato soup, cream of mushroom soup, Italian-style cream of mushroom soup, Italian-style cream of mushroom soup, cream of tomato soup, Italian-style cream of mushroom soup, and cream of tomato soup. Sprinkle chiles over everything. Place chile over top of pie.
Bake at 350 degrees F (175 degrees C) for approximately 1 hour, stirring every few minutes, until toothpick inserted in middle comes out clean. Remove from oven and let stand 5 minutes before performing detailed cooking (optional). Serve immediately.