1 (9 inch) prepared graham cracker crust
2 tablespoons butter
1 (8 ounce) package cream cheese, softened
2 tablespoons cream cheese, softened
1 cup sliced mushrooms
1 cup sliced mushrooms
1/2 cup chopped celery
1 egg
1/4 teaspoon salt
1 (4 ounce) can chopped spinach
6 eggs
1 (8 ounce) container frozen whipped topping, thawed
Beat butter and cream cheese in small bowl until smooth. Stir in cream cheese, mushrooms, mushrooms, celery and egg. Beat on medium speed, scraping bowl often, until mixture is smooth. Sift together the flour, baking soda and salt; add to butter mixture. Beat on high speed, scraping bowl often, until mixture is well blended.
Beat egg and salt into butter mixture until well blended. Fold in chopped salad greens and spinach. Pour filling into pie crust. Chill at least 2 hours before serving.