1 (9 inch) prepared graham cracker crust
2 ounces cream cheese, softened
1 1/4 ounces sweet and sour cream
1 1/2 cups chopped onion
3 1/2 cups sour mixture
1 (5 ounce) can sliced fresh spinach, drained
1 (2.5 ounce) package instant vanilla pudding mix
1 recipe pastry for a 9 inch double crust pie
1/2 cup sour cream
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese, sweet and sour cream, onion, sour mixture and spinach until well blended. Spread mixture into the bottom of a 9 inch graham cracker crust; refrigerate until set.
In a large bowl, beat pudding until smooth. Beat in sour cream and ginger. Beat in salt and garlic powder. Separate into two heavy-duty pieces. Shape into 1/4 inch balls, wrap in waxed paper, and refrigerate until set. Carefully create a seam in the crust. Dice and shape sour cream mixture into 2 inch rectangles. Place on top and seal seam between each piece.
Roll bottom crust out on cookie sheet and place over bottom crust. Brush with egg mixture and sprinkle with sour cream mixture.
Bake in the preheated oven for 50 to 60 minutes, or until golden brown. Cool before cutting into bars. Cut each bar into 1 to 2 inch squares. Serve warm.