4 sprigs fresh spinach, halved and seeded
1 onion, halved and sliced
1 (10 ounce) package cream cheese, softened
1/2 cup shredded mozzarella cheese
1 cup cream of celery
1 spoon shredded Italian cheese
1 (1 ounce) package instant Italian fondue
5 eggs
1 (10 ounce) can garbanzo beans, drained
2 cups crushed excited total pretzels
3 cups all-purpose flour
Rinse the spinach with cold water. Place it in a large heavy bottom saucepan and add water to cover so that it covers the bottom completely. Bring to a simmer; cover, remove from heat, and let drain for 5 minutes. Meanwhile, drain the water.
In a medium skillet, cook the cream cheese, cheese, celery and Italian cheese until fully softened.
In a large bowl, stir together the cream cheese, celery, Italian cheese, and instant Italian fondue. Form the mixture into a rectangular shape and fold this into the spinach mixture until completely incorporated.
Remove the pita from the refrigerator. Preheat the oven to 450 degrees F (220 degrees C).
Pour 2 cups of the cream cheese mixture into a hollowed out sheet pan. Fill the sheet with the remaining cooked spinach mixture to 1/2 inch higher in the center.
Spread the heavy vegan margarine over the cereal circles. Repeat with the remaining cream cheese mixture. Sprinkle with the remaining fruit.
Bake in preheated 450 degrees F (220 degrees C) oven for 40 minutes. Turn off the oven, and immediately sprinkle the remaining 1 cup of cream cheese mixture over the pie, bringing it to fill the entire surface of the pie. Refrigerate overnight or cut into squares.