Maybe I'll call it "Green Monster Pie"

Tonight I made an extemporaneous variation of spankopita. I prefer to buy groceries based on what is on sale or in season or a good deal, and seldom buy anything with a specific plan, but to have on hand to work with as the spirit moves me. For this dish, the only ingredients I bought specifically for it were the spinach and the feta. I had everything else I needed. Actually, I didn't really, but I had ingredients that were "close enough". This "Green Monster Pie" was nowhere near authentic Greek cuisine, but it was delicious and addictive. I had to pack our lunch portions before we ate so we wouldn't eat the whole batch tonight.

I used the recipe below, diverging from it in several places.

*First of all, I used Trader Joe's Multigrain Baking & Pancake Mix instead of Bisquick. It's heartier and more wholesome than processed white flour baking mixes.

*Secondly, because at Price Rite frozen spinach only comes in 16 ounce bags, and I didn't want to open another bag of spinach to get the 20 ounces the recipe calls for, I decided to make up the 4 ounce difference with zucchini, of which I had a bounty. I used 2 small zucchini, which was much more than 4 ounces--I'm guessing now that each one of them could have been 4 ounces. But the extra veggie matter was good.

*Thirdly, I was all out of scallions, and didn't want to buy any when I had a decent substitute on hand. So I used an entire sweet onion I had in the fridge. I used the coarse side of a box grater to shred both the onion and the zucchini, and squeezed the excess liquid out of the shredded onion using a paper towel.

*My feta came in an 8 ounce block, so I put that in and increased the quantity of the other cheese to make up for the difference. I used a whole 8 ounce/2 cup bag of shredded cheese, a pizza blend that included mozzarella, provolone, parmesan, and romano. This also made the recipe more to Chris' liking (he's not a big feta fan, and prefers it in small doses).

*Otherwise, I followed the recipe step-by-step.

SPANAKOPITA WITH BISQUICK

6 eggs, divided

1 1/4 cups milk

2 cups Bisquick mix

1 Tablespoon oil

2 10-oz. packages frozen spinach, thawed

2 bunches of scallions, chopped

3/4 cup feta cheese, crumbled

1 cup grated cheese (we used mozzarella)

Squeeze dry the thawed spinach. Mix together 2 eggs, milk, Bisquick, and oil to make a batter. Pour half the batter into a 9"x13" pan. Make sure batter is close to edge of pan. Saute spinach and scallions in a little oil. Add 4 well-beaten eggs, feta, and grated cheese. Carefully spoon spinach mixture over batter in pan. Top with remaining batter. Bake at 350F for 15 minutes, reduce heat to 325F and bake for an additional 30 minutes.

I think you could also increase the zucchini so it would be 10 ounces of zucchini or so and a 10 ounce block of frozen spinach, so this would be great way to use up the ubiquitous zucchini that you may have an absurd amount of and may be running out of ideas for.