1 (16 ounce) package frozen chopped spinach, thawed
1 (15 ounce) can sliced mushrooms
1 cup chopped green bell pepper
1 cup chopped onion
1 recipe pastry for a 9 inch double crust pie
1 (4 ounce) can mushroom cream
1 egg, beaten
1/2 cup vegetable oil
salt & pepper to taste
In a small bowl, combine cooked spinach and mushrooms; drain and place in a large bowl. Stir together with mushrooms, green peppers, onion and pastry.
Heat oil in medium saucepan over medium heat; stir in beans and crumbled tomatoes. Bring mixture to a boil. Cover, reduce heat to medium-low, and simmer for 5 minutes. Stir in onion, mushrooms and mushrooms. Pour mixture over spinach mixture. Sprinkle with mushroom mixture. Cover and simmer for 10 minutes. Stir in beans and tomato paste and heat through.