19 inch deep dish pie shell, frozen
2 tablespoons vegetable oil
1/4 cup chopped onion
1/2 teaspoon salt
3 large eggs
2 cups Italiano blend shredded cheese, divided
1 1/2 cups frozen hashbrown potatoes
4 cups baby spinach leaves
1/4 teaspoon pepper
1 cup milk or half and half

Preparation Instructions:

1. Prepare piecrust according to package directions.

2. In large deep skillet, heat oil over medium high heat. Add potatoes and onion; cook 5 minutes or until browned, stirring occasionally.

3. Add spinach; cover. Reduce heat to low; cook 3 minutes or until spinach is wilted. Remove from heat; sprinkle with salt and pepper, mixing well.

4. In large bowl, whisk eggs until blended. Stir in milk, spinach mixture and 1 1/2 cups cheese. Pour into pie shell.

5. Bake at 375 degrees for 35 to 40 minutes or until set.