Blarney Stone Appetizer

Name: Blarney Stone Appetizer
Ingredients: 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, lightly beaten; 1 cup sliced fresh mushrooms; 1/4 cup dried bread crumbs; 1/4 cup crumbled feta cheese; 1/8 teaspoon dried oregano; 1/8 teaspoon dried basil; Dash ground nutmeg; Salt and pepper to taste; 2 tablespoons grated Parmesan cheese

13 ingredients

2 steps

Ingredients

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, lightly beaten
1 cup sliced fresh mushrooms
1/4 cup dried bread crumbs
1/4 cup crumbled feta cheese
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
Dash ground nutmeg
Salt and pepper to taste
2 tablespoons grated Parmesan cheese

Directions

1

In a large skillet, saute onion in butter. Add the 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.
2

Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted in the center comes out clean. Cut into 1-in. squares.