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Blarney Stone Appetizer

1 large onion, chopped
3 tablespoons butter
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 eggs, beaten
1 cup sliced fresh mushrooms
1/4 cup dried bread crumbs
1/4 cup crumbled feta or blue cheese
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
Dash ground nutmeg
Salt and pepper to taste
2 tablespoons grated Parmesan cheese

Printed from tasteofhome.com Oct 10, 2008

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Blarney Stone Appetizer cont.

In a skillet, saute onion in butter. Add spinach, soup, eggs,
mushrooms, crumbs, feta cheese, oregano, basil, nutmeg, salt and
pepper. Spoon into a greased 9-in. square baking pan. Sprinkle with
Parmesan cheese. Bake, uncovered, at 325° for 45-50 minutes
or until a knife inserted near the center comes out clean. Cut into
1-in. squares.

Yield: about 6-1/2 dozen.