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Turkey Artichoke Pie

1 package (10 - 12 ounces) chopped spinach
2 cups cooked rice
4 tablespoons butter
1 package (about 9 ounces) frozen artichoke hearts
1 1/2 cups cubed turkey
1 cup grated Monterey Jack cheese
2 tablespoons butter
1/4 - 1/2 pound mushrooms
2 tablespoons flour
1/2 teaspoon curry
1/2 teaspoon garlic powder
1 teaspoon mustard
1 cup milk
salt and pepper

Cook spinach and drain well. Combine spinach, rice, and 2 tablespoons
of butter. Press evenly over bottom and sides of a greased 9 inch
pie pan. Cover and chill 1/2 - 1 hour. Blot artichokes dry and
cut each into 2 or 3 pieces. Arrange artichokes over the bottom of
the pie pan. Add turkey, then cheese. Melt 2 tablespoons of butter
in a saucepan and sauti mushrooms. Stir in flour and curry until
bubbly. Add garlic powder, mustard, and milk. Stir until thickened.
Add salt and pepper. Pour over pie. You may cover and chill pie at
this point if desired. Bake at 350 degrees for 45 minutes (1 hour
if chilled).

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