1 (3 ounce) package frozen chopped spinach, thawed
1 (9 inch) pie crust
1 (16 ounce) jar sliced mushrooms
1 (1 ounce) package cream cheese, softened
2 tablespoons milk
3 tablespoons chopped onion
2 tablespoons vegetable oil
1 (16 ounce) package chicken and vegetable stew meat
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon dried dill weed
1 (8 ounce) can tomato sauce
Preheat oven to 350 degrees F (175 degrees C).
Ladle 2 quarts (12 ounce) of spinach into a large mixing bowl; add mushrooms, cream cheese, milk, onion, oil, garlic, salt, rosemary, dill and garlic. Mix thoroughly. Place coated spinach in a large mixing bowl. Place mushroom mixture in second large mixing bowl. Fold mushrooms into chicken/vegetable mixture. Pour into pie crust. Sprinkle with tomato sauce.
Bake in preheated oven for 1 hour, or until heated through and golden brown.