Preheat pie shell 10 minutes at 400 F. Wash spinach and mushrooms
twice. Cook mushrooms in a skillet with butter, salt, pepper, and
garlic to taste. Drain well. Cook spinach in boiling salted water.
Drain and cool. Extract all water. In a large bowl, combine spinach,
mushrooms, and sour cream. Re-check seasoning. Mix well together.
Pour into pie shell. Sprinkle cheese on top making a full covering.
Bake at 350 to 400 F for 30 minutes. Cool before serving so mixture
will set better. Can be kept in refrigerator for several days. Will
not freeze.
